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HEDAYAT HOSSEINI
Hedayat Hosseini
No.7, Hafezi St., Farahzadi Blv., Tehran 1981619573, Iran
(+98) 9123007655
EDUCATION
PhD University of Tehran, PhD in food Safety & quality control January 2005
Dissertation: “Study of Hydroxyproline & Collagen as Quantitative Indexes for
quality control of meat products”
Committee: Dr. Nordahr Rokni (chair), Dr. Abolfazl Kamkar, Dr. Shahram
Shekarfrosh
DVM University of Tehran, Doctorate in Veterinary Medicine (D.V.M) October1998
Thesis: “Incidence of Vibrio spp. in shrimp caught off the south coast of Iran ”
Advisor: Dr. Vadood Razavilar
Fellowship Vienna University
Molecular Food Microbiology 2010
The flolowship was focused on dairy products molecular microbiology in Vienna University
for 3 months from July to september 2010.
AWARDS AND GRANTS
Title of Award Higher Status in Technopreneurship Festival of National Elites Foundation, 2010
Higher Status in Technopreneurship Festival of National Elites Foundation, 2012
Higher Status Technopreneurship Festival of National Elites Foundation, 2013
Top Inventor Award of Shahid Beheshti University of Medical Sciences, 2012
Top Inventor Award of National Institue for Medical Research Development, Ministry of
Health of Iran, 2017
Top Inventor Award of National Institue for Medical Research Development, Ministry of
Health of Iran, 2018
Top Inventor Award of National Institue for Medical Research Development, Ministry of
Health of Iran, 2019
Title of Grant
Effects of turmeric, shallot extracts and their combination on 2010
chemical, microbiological and sensory attributes of vacuum-packaged rainbow trout,
10000 US$.
HEDAYAT HOSSEINI
Effect of way of cooking on Minerals, Vitamins and Nutritional Quality Indices 2012
of some species of fish, 15000 US$.
Study the effect of polymer used in the preparation of iron microcapsules on 2014
the bioavailability of iron and calcium in infant formula, 12000 US$.
The effect of Carum Copticum and Achillea millefolium essential oils on 2015
the Enterohemorrhagic Escherichia coli virulence genes expression,20000 US$.
Ability of native and commercial strains of LAB and probiotics in decreasing 2016
of polycyclic aromatic hydrocarbon (PAHs),18000 US$.
Response evaluation of different strains of listeria monocytogenes to enter into 2016
viable but non-culturable in simulated cheese Lighvan, 20000 US$.
The effect of Zataria multiflora Boiss. essential oil on growth indicators 2017
and virulance genes expression of Listeria monocytogenes in broth culture medium and
rainbow trout fillet, 10000 US$.
Study on gene expression of Listeria monocytogenes in shrimp broth culture 2018
medium and shrimp meat, 610000 US$.
AFFILIATIONS
Full Professor of Food Science and Technology Department, Faculty of Nutrition
sciences & Food Technology, National Nutrition & Food Technology Research Institute,
Shahid Beheshti University of Medical Sciences, Tehran, Iran, from 2014.
Associate professor of Food Science and Technology Department, Faculty of Nutrition
sciences & Food Technology, National Nutrition & Food Technology Research Institute,
Shahid Beheshti University of Medical Sciences, Tehran, Iran, from 2009 until 2014.
Assistant professor of Food Control Department, Food & Drug lab Research Center,
Ministry of Health &Medical Education, Tehran, Iran, from 2005 until 2009.
TEACHING EXPERIENCE
School of Natural Resources & Marine Sciences, Tarbiat Modares University.
Marine product safety and technology
Teaching12 Master of Science students every year since 2003 to 2007.
Faculty of Nutrition Sciences & Food Technology, Shahid Beheshti University of
Medical Sciences.
Basic Food Microbiology
Teaching 40 Bachelor of Science students every semester since 2005.
HEDAYAT HOSSEINI
Advanced Food Microbiology
Teaching 15 Master of Science students every year since is2007
Food Safety
Teaching 15 Master of Science students every year since 2007.
Meat Science and Technology
Teaching 40 Bachelor of Science students every semester since 2005.
Advanced Meat Science and Technology
Teaching 12 Master of Science students every year since 2007.
Food Toxicology
Teaching 5 PhD students every semester every year since 2008.
For each course in addition to teaching, developing course materials, extra lecturing, grading
and developing the syllabus is performing.
Post Doctorate and PhD Students Advised
PhD Student Name: Mahmood Naseri, Title: The effect of heat treatment and filling
medium on fat changes of silver carp (Hypopthalmichthys molitrix) in canning process,
Date of graduation 2011.
PhD Student Name: Marzieh Hosseini, Title: The comparitive antimicrobial effect of free
and encapsulated nisin on listeria monocytogenes in brined sheep's cheese, Date of
graduation 2013.
PhD Student Name: Maryam Ataee, Title: Effect of Zataria multiflora Boiss. Essential
Oil on Growth Curve and Shigatoxin 2 Production of Enterohemorrhagic Escherichia
Coli O157:H7, Date of graduation 2013.
PhD Student Name: Maryam Azizkhani, Effects of Zataria multiflora Boiss. essential oil
on growth and gene expression of enterotoxins A, C and E in Staphylococcus aureus,
Date of graduation 2013.
PhD Student Name: Masoumeh Moslemi, Title: Study the effect of polymer used in the
preparation of iron microcapsules on the bioavailability of iron and calcium in infant
formula, Date of graduation 2014.
PhD Student Name: Alireza Dashipour, Title: Production and study of physicochemical
and antimicrobial characteristics of carboxymethyl cellulose edible film incorporated
with two essential oils, thyme or clove and their effects on chicken breast meat shelf life
in 4C˚, Date of graduation 2014.
PhD Student Name: Maryam Mahmoodzadeh, Title: The effect of Carum Copticum
essential oil on virulence gene) stx1, stx2 ( expression in Escherichia coli O157:H7 in
broth medium and minced beef, Date of graduation 2015.
PhD Student Name: Mojtaba Jafari, Title: Studying the possibility of producing a
probiotic emulsion sausage containing Bacillus coagulans and Bacillus subtilis spores
sand determination of its quality characteristics, Date of graduation 2015.
PhD Student Name: Mehdi Zolfaghari, Title: Design a nanobiosensor based on DNA and
gold nanoparticles for detection of active and viable but non culturable of listeria
monocytogenes in rainbow trout (oncorhynchus mykiss), Date of graduation 2016.
HEDAYAT HOSSEINI
PhD Student Name: Esmail Abdollahzadeh, Title: Prevalence of Listeria momocytogen
spices in marine products of Iran and determination of genetic virulence factors, Date of
graduation 2016.
PhD Student Name: Fatemeh Esfarjani, Title: Determinants and predictive modeling of
home food safety practice in households of Tehran, using mixed methods approach, Date
of graduation 2016.
PhD Student Name: Mahsa Yeghaneh, Title: Evaluation of potential of cellular
assimilation and flocculation of food born entropathogenic bacteria and synergistic effect
of this ability by aborigin probiotic bacteria and yeasts as a mechanism for virulence
decreasing in vitro and daily products, Date of graduation 2017.
Post Doctorate Student Name: Hamed Ahari, Title of Post doctorate: Staphylococcus
aureus exotoxin detection using potentiometric method based nano biosensor approach
with effect of pH and temperature, Date of graduation 2017.
PhD Student Name: Mojtab Yousefi Asli, Title: Ability of native and commercial strains
of LAB and probiotics in decreasing of polycyclic aromatic hydrocarbon (PAHs), Date of
graduation 2018.
PhD Student Name: Nasim Khorshidian, Title: Production of aromatic fortified water,
Date of graduation 2018.
PhD Student Name: Hamid Sayehvand, Title: Health consequences of traditional Doogh
consumption versus industrial Doogh products in Iran, Date of graduation 2018.
PhD Student Name: Kiandokht Ghanati, Title: Effect of three different cooking methods
on heavy metals (lead, cadmium, cupper, chromium, nickel, aluminum and arsenic) of
wheat grain: Assessment of potential health risk through their consumption, Date of
graduation 2018.
Post Doctorate Student Name: Esmail Abdollahzadeh, Title of Post doctorate: Secondary
modelling for food and clinical isolates of Listeria monocytogenes in liquid media as a
function of temperature and NaCl, Date of graduation 2018.
PhD Student Name: Hameed Haghani , Title: Determination of adulteration markers in
pasteurized and sterilized milk produced by milk powder reconstruction method and
method validation for their measurement, Date of graduation 2019.
Post Doctorate Student Name: Maryam Abhari, Title of Post doctorate: Application of
probiotics in health promotion of fatty liver disease, Date of graduation 2019.
PhD Student Name: Ehsan Shamlo, Title: Response evaluation of listeria monocytogenes
enter into viable but non-culturable in the condition simulated Lighvan cheese, Date of
graduation 2019.
PhD Student Name: Naimeh Kramzadeh, Title: Identification of mechanically deboned
chicken meat origin in chicken burger production by determination of chemical
properties,anserine and and carnosine dipeptides, Date of graduation 2019.
PhD Student Name: Farzaneh Bakhtiary, Title: Effect of some Iranian herbal essential
oils and extracts on Clostridium difficile isolated from meat, Date of graduation 2019.
PhD Student Name: Shabnam Asadinejad, Title: Design and fabrication of
nanoemulsion-based delivery systems of essential oils using ultrasound emulsification
and its application as natural preservative for fruit juice, Date of graduation 2019.
PhD Student Name: Atefeh Fooladi Moghadam, Title: Assessment of risk associated with
Aflatoxin M1 in milk in Iran, Date of graduation 2019.
HEDAYAT HOSSEINI
Masters Students Advised Name: Samaneh Pezeshk, Title: Effects of turmeric, shallot extracts and their
combination on quality characteristics of vacuum-packaged rainbow trout stored at 4±1
°C, Date of graduation 2010.
Name: Nader Karimian Khosroshahi, Title: Effect of different cooking methods on
Minerals, Vitamins and Nutritional Quality Indices of rainbow trout (Oncorhynchus
mykiss), Date of graduation 2011.
Name: Masoumeh Fekri, Title: Histological study of sausages in point of unpermitted
edible tissues assessment and its relationship to collage and hydroxyprolin of product,
Date of graduation 2011.
Name: Mahdieh Abbasi, Histology and connective tissue chemical factors comparison of
industrial and handmade hamburgers, Date of graduation 2012.
Name: Naeimeh akramzadeh, Title: Production and determination of shelf life of heated
protein crops feasibility based on non meat protein, Date of graduation 2012.
Name: Ameneh Shirai Kasmai, Title: Antioxidant and antibacterial effects of parsley
extract (Petroselinum crispum) on silver carp (Hypophthalmichthys molitrix) fillets
during refrigeration (4±1°C), Date of graduation 2012.
Name: Esmail Abdollahzadeh, The antimicrobial effect of nisin and thyme essential oil to
control Listeria monocytogenes in minced silver carp (Hypophthalmichthys molitrix),
Date of graduation 2012.
Name: Mahdi Al-Bofitileh, Title: PreparationAlginate/Clay Nanocomposite Enriched
With Plant Essential Oils To Control the Growth ofListeria monocytogenes In Vitro and
Rainbow Trout (Oncorhynchus mykiss) Fillet, Date of graduation 2013.
Name: Roghayeh amini sarteshnizi, Title: Study the effect of Beta-glucan and resistant
starch prebiotics on physicochemical, sensory and microbial properties of sausage, Date
of graduation 2013.
Name: Niloofar Bagheripoor Fallah, Title: Identification of microorganisms in Iranian
industrial Doogh, Date of graduation 2013.
Name: Farzaneh Froughi, Title: Effects of Turmeric and Shallot extract on the shelf life
of silver carp (Hypophthalmichthysmolitrix) mince at frozen storage, Date of graduation
2013.
Name: Marzieh gholamzadeh, Title: The effects of Black Cumin, Black Caraway
extracts, and their combination on shelf life extension of silver carp (Hypophthalmichthys
molitrix) during storage in refrigerator, Date of graduation 2013.
Name: Soghra Rabiee, Title: The Inhibitory Effect of Bunium persicum and Carum
copticum Essential Oils on Listeria monocytogenes Growth in Simulated Broth Culture
Model and Filet of kutum (Rutilus frisii kutum), Date of graduation 2013.
Name: Mehrdad Haghshenas, Title: Production of prebiotic functional shrimp nuggets
using ß-glucan and reduction of oil absorption by carboxymethyl cellulose: impacts
onsensory and physical properties, Date of graduation 2013.
Name: Freshteh Dalvandi, Title: Effect of active edible coating containing extracts of
black pepper seeds (Piper Nigrum) and Turmeric (Curcuma Longa) and vacuum
packaging on the shelf life of chicken fillet, Date of graduation 2013.
HEDAYAT HOSSEINI
Name: Roya Afshari, Title: Studying the effects of adding inulin, β-glucan and bread
crumb on the physical and sensory properties of low-fat beef burgers containing
vegetable oils, Date of graduation 2014.
Name: Moein Bashiry, Title: Effects of curing materials and cooking methods on
biogenic polyamines of turkey meat, Date of graduation 2014.
Name: Roghieh Yazdani, Title: The effect of curing additives on nitrosamine formation
in cured beef and cooking stage, Date of graduation 2014.
Name: Mahin Ebrahimi, Title: Comparison of antimicrobialactivity of Zataria multiflora
Bioss. essential oil against E. coli O157:H7 in meat broth and minced beef before and
after encapsulation in liposome, Date of graduation 2014.
Name: Bahareh Khalili, Title: The effects of Mechanically Deboned chicken on
physicochemical, Microbial and Rheological Properties of Produced Sausages, Date of
graduation 2015.
Name: Zahra Pilevar, Title: Chemical composition and antibacterial activity of
Echinophora platyloba and liquid smoke alone and in combination against
Staphylococcus aureus, Date of graduation 2015.
Name: Maryam Soleimani, Title: Genetic diversity, toxigenic gene profile and expression
of Bacillus cereus isolated from industrial hamburgers marketed in Iran, Date of
graduation 2015.
Name: Zahara Ramazani, Title: The effect of different chicken meat carcass on phsico-
chemical and microbial properties of mechanically deboned chicken, Date of graduation
2016.
Name: Leila Ansari Moghadam, Title: Comparison of the Growth Rate of Food and
Clinical Listeria Monocytogenes Geno-Serotypes in Different Concentrations of Sodium
chloride, Date of graduation 2018.
RESEARCH EXPERIENCE
International Projects:
Joint project and collaboration with WHO as Principle project officer for Develop generic
model for fish safety products in Iran MOH, 2008.
Joint project and collaboration with WHO as Principle project officer for Develop generic
model for Dairy products in Iran MOH, 2008.
Joint project and collaboration with WHO as facilitator in complaining system on food
safety based on ISO 10002:2004 in Iran MOH, 2009.
Joint project and collaboration with WHO as program manager for food labeling in Iran
MOH, 2009.
Joint project and collaboration with WHO as Principle project officer for assessment of trans
and saturated fatty acids in food products of Iran, MOH, 2014.
HEDAYAT HOSSEINI
Joint project and collaboration with FAO as National counsultant for Capacity
Building for Food Loss Reduction in the Near East, Meat Value Chain Losses in
Iran, 2016.
Joint project onClostridium difficile molecular microbiology to Department for
Nutritional Research, University of Vienna, 2018.
Joint project on molecular microbiology of Dough in Department for Nutritional
Research, University of Vienna, 2018.
National Projects: Grading of food manufacturing sites of Iran
Organization: IR. Food & Drug Administration, Tehran 2006 to 2007
Position: Principal Instructor.
Implementation of food health and safety symbol
Organization: IR. Food & Drug Administration, Tehran 2006 to 2007
Position: Co-Instructor.
Comprehensive assessment of food safety system in Iran
Organization: Ministry of Health, Tehran 2008 to 2009
Position: Principal Instructor. Designing food safety integrated system in Iran:
Ministry of Health and Medical education, Tehran 2010 to 2011
Position: Principal instructor.
National health scientific comprehensive map: Ministry of Health and
Medical education, Tehran 2010 to 2011
Position: Co-Instructor.
National health evolution comprehensive map: Ministry of Health and
Medical education, Tehran 2010 to 2011
Position: Co-Instructor.
Implementation of traffic light in food labeling
Organization: IR. Food & Drug Administration, Tehran 2013 to 2014
Position: Co-Instructor.
Academic Projects and Dissertations: Effects of turmeric, shallot extracts and their combination on quality characteristics
of vacuum-packaged rainbow trout stored at 4±1 °C, 2010.
Effect of different cooking methods on Minerals, Vitamins and Nutritional Quality
Indices of rainbow trout (Oncorhynchus mykiss), 2011.
The effect of heat treatment and filling medium on fat changes of silver carp
(Hypopthalmichthys molitrix) in canning process, 2011.
Histological study of sausages in point of unpermitted edible tissues assessment and
its relationship to collage and hydroxyprolin of product, 2011.
HEDAYAT HOSSEINI
Histology and connective tissue chemical factors comparison of industrial and
handmade hamburgers, 2012.
Production and determination of shelf life of heated protein crops feasibility based
on non meat protein, 2012.
Antioxidant and antibacterial effects of parsley extract (Petroselinum crispum) on
silver carp (Hypophthalmichthys molitrix) fillets during refrigeration (4±1°C), 2012.
Study the effect of Beta-glucan and resistant starch prebiotics on physicochemical,
sensory and microbial properties of sausage, 2013.
Title: Identification of microorganisms in Iranian industrial Doogh, 2013.
Effects of Turmeric and Shallot extract on the shelf life of silver carp
(Hypophthalmichthys molitrix) mince at frozen storage, 2013.
The effects of Black Cumin, Black Caraway extracts, and their combination on
shelf life extension of silver carp (Hypophthalmichthys molitrix) during storage in
refrigerator, 2013.
The Inhibitory Effect of Bunium persicum and Carum copticum Essential Oils on
Listeria monocytogenes Growth in Simulated Broth Culture Model and Filet of
kutum (Rutilus frisii kutum), 2013.
The comparitive antimicrobial effect of free and encapsulated nisin on listeria
monocytogenes in brined sheep's cheese, 2013.
Production of prebiotic functional shrimp nuggets using ß-glucan and reduction of
oil absorption by carboxymethyl cellulose: impacts onsensory and physical
properties, 2013.
Effect of active edible coating containing extracts of black pepper seeds (Piper
Nigrum) and Turmeric (Curcuma Longa) and vacuum packaging on the shelf life of
chicken fillet, 2013.
Studying the effects of adding inulin, β-glucan and bread crumb on the physical and
sensory properties of low-fat beef burgers containing vegetable oils, 2014.
Effects of curing materials and cooking methods on biogenic polyamines of turkey
meat, Date of graduation 2014.
The effect of curing additives on nitrosamine formation in cured beef and cooking
stage, 2014.
Study the effect of polymer used in the preparation of iron microcapsules on the
bioavailability of iron and calcium in infant formula, 2014.
Production and study of physicochemical and antimicrobial characteristics of
carboxymethyl cellulose edible film incorporated with two essential oils, thyme or
clove and their effects on chicken breast meat shelf life in 4C˚, 2014.
Comparison of antimicrobial activity of Zataria multiflora Bioss. essential oil
against E. coli O157:H7 in meat broth and minced beef before and after
encapsulation in liposome, 2014.
The effects of Mechanically Deboned chicken on physicochemical, Microbial and
Rheological Properties of Produced Sausages, 2015.
The effect of Carum Copticum essential oil on virulence gene)stx1 ,stx2( expression in Escherichia coli O157:H7 in broth medium and minced beef, 2015.
HEDAYAT HOSSEINI
Studying the possibility of producing a probiotic emulsion sausage containing
Bacillus coagulans and Bacillus subtilis spores sand determination of its quality
characteristics, 2015.
Chemical composition and antibacterial activity of Echinophora platyloba and
liquid smoke alone and in combination against Staphylococcus aureus, 2015.
Genetic diversity, toxigenic gene profile and expression of Bacillus cereus isolated
from industrial hamburgers marketed in Iran, 2015.
The effect of different chicken meat carcass on phsico-chemical and microbial
properties of mechanically deboned chicken, 2016.
Prevalence of Listeria momocytogen spices in marine products of Iran and
determination of genetic virulence factors, 2016.
Prevalence, molecular identification and characterization of Bacillus cereus isolated
from beef burgers, 2017.
Physico-chemical properties of novel non-meat sausages containing natural
colorants and preservatives, 2017.
Risk assessment of Polycyclic aromatic hydrocarbons (PAHs) content of edible
vegetable oils in Iran: study, 2017.
Design equation model for home food safety practice based on the PRECEDE
model, 2017.
The effect of Zataria multiflora Boiss. essential oil on growth indicators and
virulance genes expression of Listeria monocytogenes in broth culture medium and
rainbow trout fillet, 2017.
Study on gene expression of Listeria monocytogenes in shrimp broth culture
medium and shrimp meat, 2018.
Survival of Listeria monocytogenes in High pH and salt concentrations stress
Conditions, 2018.
In vitro removal of polycyclic aromatic hydrocarbons by lactic acid bacteria, 2018.
Effects of non-digestive polymers used in iron encapsulation on calcium and iron
apparent absorption in rats fed by infant formula, 2018.
PUBLICATIONS
Books 1- Mohammadi, M., Hosseini, H., Sausage manufacture, Principles and Practice, National
nutrition& food technology research institute, Shahid Beheshti Medical Science University
press, (2009).
2- Hosseini, H., et al., Principles of food and dietary supplements labeling, Food & Drug
Research Center, Ministry of Health & Medical Education of Iran press, (2009).
3- Hosseini, H., et al., Technical, Hygienic principles and safety management system of
edible oil production, Food & Drug Research Center, Ministry of Health & Medical
Education of Iran press(2009).
HEDAYAT HOSSEINI
4- Hosseini, H., et al., Technical, Hygienic principles and safety management system of food
with animal origin production, Food & Drug Research Center, Ministry of Health & Medical
Education of Iran press,(2009).
5- Hosseini, H., et al., Technical, Hygienic principles and safety management system for
processing and packaging of dried fruits, vegetable and nuts, Food & Drug Research Center,
Ministry of Health & Medical Education of Iran press,(2009).
6- Hosseini, H., et al., Technical, Hygienic principles and safety management system for
processing and packaging of tea, Food & Drug Research Center, Ministry of Health &
Medical Education of Iran, press(2009).
7- Hosseini, H., et al., Technical, Hygienic principles and safety management system of
confectionary production, Food & Drug Research Center, Ministry of Health & Medical
Education of Iran press, (2009).
8- Hosseini, H., et al., Technical, Hygienic principles and safety management system of food
stuff packaging, Food & Drug Research Center, Ministry of Health & Medical Education of
Iran press,(2009).
9- Hosseini, H., et al., Technical, Hygienic principles and safety management system of
beverages and canned food, Food & Drug Research Center, Ministry of Health & Medical
Education of Iran press,(2009).
10- Hosseini, H., et al., Iran food additives, Ministry of Health & Medical Education of Iran
press,(2009).
11- Ahari Hamed, Behrouz Akbari, Hedayat Hosseini, Amirali Anvar, Quality control of
food industry by nano bio-sensors, National nutrition& food technology research institute,
Shahid Beheshti Medical Science University press, (2015).
12- Ahari Hamed, Hedayat Hosseini, Mahsa Ale Ebrahim, Amirali Anvar, Quality control of
food industry by nano bio-sensors, National nutrition& food technology research institute,
Shahid Beheshti Medical Science University press, (2017).
13- Mehrdad Mohhammadi, Tirang Reza Neyestani, Hedayat Hosseini, Atefeh Fooladi
Moghadam, National program of food fortification, National nutrition& food technology
research institute, Shahid Beheshti Medical Science University press, (2018).
Chapter of Books
14- Esmail Abdollahzadeh, Hedayat Hosseini: Listeriosis Outbreaks: Symptoms, Risk
Factors and Treatment. 02/2019; NOVA., ISBN: 978-1-53615-227-2
15- Hedayat Hosseini, S. Shojaee-Aliabadi, S.M. Hosseini, L. Mirmoghtadaie:
Nanotechnology Application in Food Chapter 11 Nanoantimicrobials in Food Industry. First
04/2017; Academic Press., ISBN: 978-0-12-811942-6, DOI:10.1016/B978-0-12-811942-
6.00011
16- M. Yousefi, Hedayat Hosseini: Aflatoxin in Milk and Milk Products Chapter 4 -
Detoxification of AFM1 in milk and milk products. First edited by Amir M. Mortazavian
Nasim Khorshidian, 02/2017; LAP LAMBERT Academic Publishing., ISBN: 978-3-330-
04874-4
HEDAYAT HOSSEINI
Journal Publications
Article in National journals:
1. Kamkar, A., Bokaei, s., Hosseini, H. (2002).Determination of Hydroxyproline as measure
of collagen content in meat products by colorimetric method.Journal of the faculty of
Veterinary Medicine University of Tehran, 57(2): 83-87. [In Persian]
2. Kamkar, A., Hosseini, H., Abuhossein, G. (2003).A study of histamine content of canned
tuna and sardine of Iran.Journal of Pajouhesh-va-Sazandegi in animal & Fisheries
Science, 60: 44-50. [In Persian]
3. Hosseini, S.V., Rezaei, M.,Sahari, M.A., Hosseini, H. (2004). The effect of ice storage on
lipid quality and sensory evaluation of Golden Mullet (Liza aurata).Iranian Journal of
Marine Science,3(1): 31-40. [In Persian]
4. Kamkar, A., Hosseini. H., Alavy, S., Bahonar, A. (2004). The study of nitrite residue in
meat products consumed in Tehran in 2003.Journal of Pajouhesh-va-Sazandegi in animal
& Fisheries Science, 63: 60-65. [In Persian]
5. Heydari, M., Akhondzadeh, A., Rezaei, M., Hosseini, H. Saffarian, A.R. (2004). Study
on capability of some quality control methods in comparison with total psychrophic count
in some in some species of frozen bony fish. Journal of the faculty of Veterinary
Medicine University of Tehran, 59(4): 385- 390. [In Persian]
6. Hosseini, S.V., Rezaei, M., Sahari, M.A., Hosseini, H. (2005). Lipid quality changes of
Katum (Rutilus farsii kutum) during ice storage. Iranian Journal of food science and
technology, 2(2):39-49. [In Persian]
7. Kamkar, A., Hosseini, H., Bahonar, A. (2005).Assessment of chemical composition of
produced sausages in Iran, Journal of Pajouhesh-va-Sazandegi in animal & Fisheries
Science,69, 18(4): 36-41. [In Persian]
8. Naseri, M., Rezaei, M., Hosseini, H., Abbassi, M., Sabzvari, A. (2005). A comparison
conventional and flurescence detection method of cooking-induced damaged to common
Kilka (Clupeonella cultriventris). Iranian Journal of Marine Sciences and technology,
4(1, 2): 75-82. [In Persian]
9. Naseri, M., Rezaei, M., Sabzvari, A., Hosseini, H., Mousapoor, M., (2006).Comparison
impact of filling media on common (Clupeonella cultriventris) canned quality by
flouresence detection. Iranian Journal of food science and technology, 3(3):37-47. [In
Persian]
10. Hosseini, H. Rokini, N., Kamkar, A. (2007).Hydroxyproline, collagen and related
indexes, Valuable quantitative factors for quality control of sausages & bologna.Iranian
Journal of food science and technology, 3(4): 23-31. [In Persian]
11. Hosseini. H., Keshavarz, S.A., Pirali, P., Khaksar, R., Abasi, M., Fekri, M., Safaian,S.,
Bagherzadeh,Z., Tahmoozi,S. (2007). Study of Histamine content in canned Tuna fish
products in Iran by Elisa Method. Iranian Journal of food science and technology, 4(2):
77-84. [In Persian]
12. Khaksar, R., Hosseini, H., Ferdowsi, R., Akhavan,H., Ahmadi,H., Abbasi, M. (2007).
Nitrite residual changes in four types of heated red meat products during storage at 4
degrees centigrad. Iranian Journal of nutrition & food technology, 2(2): 45-50. [In
Persian]
HEDAYAT HOSSEINI
13. Hosseini.H., Khaksar, R., Shemshadi,B. (2008). Study of Sarcocyst in raw, ready to sell
Hamburgers in Tehran.Iranian Journal of food science and technology, 4 (4):65-71. [In
Persian]
14. Asgarzadeh, A., Shabanpour,B., Hosseini,H., Abbasi,M., Gafari,F. (2008). Comparison
of chemical characteristics of sorimi & miniced muscle of Hypophthalmichthys molitrix
as a raw material.Journal of Pajouhesh-va-Sazandegi in animal & Fisheries Science, 78:
197-200. [In Persian]
15. Safaeian, S., Hosseini, H., Farmohammadi,S., Mohtarami,A., Abaspour,A. (2008). First
record of marine sponge species of Nay Band & Bandar Bustaneh, Persian Gulf,
Iran.Journal of marine science and technology research, 3 (2): 1-14. [In Persian]
16. Hosseini, H., Ahmadi, H., Akhavan, H., Ferdowsi, R., Khaksar, R., Shahrzad, F.,
Kamran,M. (2008). Growth pattern of aerobic mesophilic and psychrotrophic
microorganisms, mould and yeast in four red-meat product groups during storage. Iranian
Journal of nutrition & food technology, 9 (3): 33-40. [In Persian]
17. Hosseini, H., Safaeian, S., Sadeghi, H. (2008).Bacteriological and chemical changes of
Rutilus frisii katum in temperature 4 ̊c and -18 ̊c storage, Journal of Marine Science and
Technology Research,3(3): 40-49. [In Persian]
18. Naseri, M., Rezeai, M., Abasy, M., Hosseini, H., Sabzvari, O. (2008). Effect of primary
cooling on fat quality of fillet and filler medium of canned Clupeonella cultiventris,
Journal of Agricultural Sciences &Technology and Natural Resources, 46(A): 291-300.
[In Persian]
19. Yeganeh, S., Shabanpour, B., Hosseini, H., Imanpour, M.R., Shabany, A., Moeini, M.,
Motalebi,A.A. (2009). Seasonal variation of chemical composition and fatty acid profile
of ovary in wild common carp (Cyprinus carpio) of southeast Caspian Sea, Iranian
scientific fisheries journal, 18(1): 151-160. [In Persian]
20. Tavakoli, H., Hosseini,H., Khaksar,R. (2009) Bacteriologic quality evaluation of salted
fishes that are produced traditionally in the north of Iran. Iranian Journal of food science
and technology, 6 (2):105-111. [In Persian]
21. Shahraz, F., Kamran,M., Khaksar,R., Hosseini,H.,Kargar,S., Enteshari,M. (2009).
Assessment of the microbiological quality of packed spices in the chain stores,
Shahrvand,in Tehran. Iranian Journal of food science and technology, 6 (2):125-131. [In
Persian]
22. Hosseini, H., Gharagozlu,S., Tajzade,M., Moeini,S., Mahmudzade,M., Khaksar,R.
(2009). Chemical and sensory quality changes of Silver and Big head Carp fish pastes
after salt washing during frozen stage at -18 degrees centigrade.Iranian Journal of food
science and technology, 6 (3): 73-82. [In Persian]
23. Hosseini, H., Barazandegan, Kh., Akhondzadeh, A., Shemshadi, B., Tavakoli, H.,
Khaksar, R. (2009). Determination the kind of meat content of patties marketed in
Tehran. Iranian Journal of food science and technology, 6 (3):95-100. [In Persian]
24. Safaeian, S., Hosseini, H., Esmaili, A., Mogaddam, Z., Vakili Amini, H. (2009). A
concideration on against antibiotic and heavy metal resistance in isolated bacteria from
intestine organ of Anzali Loogoon's Cyprinus carpio,Journal of Marine Science and
Technology Research,4(2): 36-49. [In Persian]
25. Hosseini, SM., Khosravi-Dariani, K., Mohammadifar, M., Nikoopour, H., Hosseini,
H.Valaii, N. (2010).Mycoprotein production by Fusaium venenatum in surface culture
using a central composite design, Iranian Journal of nutrition sciences & food technology,
4 (4):45-52. [In Persian]
HEDAYAT HOSSEINI
26. Mahmoudzadeh, M., Motallebi,A.A., Hosseini, H., Haratian, P., Ahmadi, H.,
Mohammadi, M., Khaksar, R. (2010). Quality assessment of fish burger from deep
flounder (pseudorhombus elevatus) and brushtooth lizardfish (Saurida undosquamis)
during storage at -18 ̊ c, Iranian Journal of Fisheries Sciences, 9(1): 111-126. [In Persian]
27. Yeganeh, S., Shabanpour, B., Hosseini, H., Imanpour, M.R., Shabany, A. (2010). An
investigation of spawning effect on lipid quality changes of cultured Common
carp(Cyprinus carpio) fillet during frozen storage, Journal of Fisheries(Iranian journal of
Natural Resources), 63(1): 57-69. [In Persian]
28. Moslemy, M., Hosseini, H., Khaksar, R., Taslimi, A., Kafshdouzan, Kh., Shahraz, F.
(2010). Effect of cooking and length of storage on the fatty acid composition and
microbial,chemical and sensory properties of 40%-beef products prepared with soybean
and canola oils, Iranian Journal of nutrition sciences & food technology, 5 (1):29-38. [In
Persian]
29. Babakhani, A., Rezeai, M., Hosseini,H., Bahramifar, N. (2010). Effect of different
cooking methods on composition and fatty acid profile of Rutillus frsii katum fillet,
Journal of marine sciences and technology, 9(1): 37-48. [In Persian]
30. Rezaei, M., Pezeshk, S., Hosseini, H*., Eskandari, S. (2011). Effect of antioxidant
activity of shallot extract(Allium asalonicum), turmeric extract and their combination on
changes of lipid in rainbow trout(Oncorhynchus mykiss) vacuum packed, Iranian Journal
of food science and technology, 8 (28): 47-56. [In Persian]
31. Pezeshk, S., Rezaei, M., Hosseini,H.* (2011). Antibacterial and antioxidant activities of
shallot extract (Allium asalonicum) on rainbow trout (Oncorhynchus mykiss) during
chilled storage, Iranian Journal of nutrition sciences & food technology, 6 (2):11-19. [In
Persian]
32. Abdollahzadeh, E., Rezaei, M., Hosseini,H., Safari, R. (2012). Effect of nicin and thyme
essential oil, individually and in combination, on inoculated populations of Listeria
monocytogenes in minced silver carp, Iranian Journal of nutrition sciences & food
technology, 6 (4):13-20. [In Persian]
33. Mahmoudzadeh, M., Khaksar,R., Motallebi, A.A., Hosseini, H., Ahmadi, H., Hosseini,
M., Shahraz, F. (2012). Effect of frozen storage at -18 ̊ c on the quality chenges of
brushtooth lizardfish (Saurida undosquamis) burgers without coating, Iranian Journal of
nutrition sciences & food technology, 7 (1):23-30. [In Persian]
34. Abdollahzadeh, E., Rezaei, M., Hosseini, H., Safari, R., Yaghoubzadeh, Z. (2012).
Inhibitory effect of Nisin on Listeria monocytogenes inoculated into Surimi and Minced
meat, Journal of Fasa university of medical sciences, 4(1): 166-171. [In Persian]
35. Hosseini, H*, Imani, M., Shemshadi, B., Ferdosy, R.A., Ahmad Khan Beygi, F., Pirali
Hamedani, M. (2012). Seperation and Identification of Imidazole-based antifungal
residues in pasteurized milk of Iran, Iranian Journal of food science and technology, 9
(34):129-136. [In Persian]
36. Pezeshk, S., Rezaei, M., Rashedi, H., Hosseini,H.* (2012). Investigation of antibacterial
and antioxidant activity of turmeric extract (Curcuma longa) on rainbow trout
(Oncorhynchus mykiss) in vitro, Iranian Journal of food science and technology, 9 (35):
77-87. [In Persian]
37. Shariat, E., Hosseini, H., Pourahmad, R. (2013). Antibacterial effect of Urtica dioica and
Origanum vulgare on Pseudomonas aeruginosa, Salmonella typhi and Escherichia coli,
Journal of Innovation in Food Science and Technology, 5(4): 9-15. [In Persian]
HEDAYAT HOSSEINI
38. Amini Sarteshnizi, R., Hosseini, H*., Krimian-Khosroshahi, N. (2013). Study the effect
of Beta-glucan and resistant starch prebiotics on sensory properties of sausage with 55%
meat, Iranian Journal of Nutrition Sciences & Food Technology, 7 (5):187-195. [In
Persian]
39. Afshari, R., Hosseini, H.*, Komeili Fonood, R., Moghnian, M. (2013). Investigating the
effect of canola and olive oil on physical, chemical and sensory properties of low fat
hamburger, Iranian Journal of Nutrition Sciences & Food Technology, 7 (5): 253-261. [In
Persian]
40. Abbasy-Fasarani, M., Hosseini, H*., Jahed-Khaniki, G., Adibmoradi, M., Eskandari, S.
(2013). Histological study of industrial hamburgers containing 30 and 60 percent meat
for presence of unpermitted edible tissues and correlation of this factor to meat
connective tissue chemical indices, Iranian Journal of Nutrition Sciences & Food
Technology, 7 (5): 311-318. [In Persian]
41. Abedi, A., Hosseini, H.*, Khaksar, R. (2013). Technological functions of salt in meat
products and Strategies for salt reduction, Iranian Journal of Nutrition Sciences & Food
Technology, 7 (5): 703-711.[In Persian].
42. Foroughi, F., Hosseini, H.*, Khaksar, R., Rashedi, H., Kamran, M., Shahraz, F., Komeili,
R., Jalili, H., Fazeli-Fard, R., Ghias-Yeghaneh, A., Azadnia, E (2013),The protective
effects of combined turmeric (Curcuma longa) and shallot (Allium ascalonicum) extracts
on the shelf-life of silver carp (Hypophthalmichthys molitrix) paste stored at -18 °C,
Iranian Journal of Nutrition Sciences & Food Technology , 8(1): 197-207 [In Persian]
43. Gholamzadeh M., Hosseini E., Eskandari S. and Hosseini H.(2013) ٭, Chemical,
microbial and sensory changes of silver carp (Hypophthalmichthys molitrix) fish treated
with Black cumin (Nigella sativa L.) extract during storage at refrigerator, Iranian
Scientific Fisheries Journal, 22(1): 71-84 [In Persian].
44. Rabiei, S., Hosseini H.* , Rezaei, M., Mousavi, T (2013), Inhibitory effects of Ajowan
essential oil on growth of Listeria monocytogenes in Rutilus frissi kutum broth medium
and fillet, Iranian Journal of Nutrition Sciences & Food Technology, 8(2): 71-80. [In
Persian]
45. Haghshenas, M. , Hosseini, H.* , Nayebzadeh, K., Rashedi, HR., Rahmatzadeh, B.
(2013), Effect of using ß-glucan and carboxy methyl cellulose on Sensory and Physical
properties of functional shrimp nugget, Iranian Journal of Nutrition Sciences & Food
Technology, 8(3): 113-120 [In Persian]
46. Akhondzadeh Basti A., Ataee M., Zahraei Salehi T., Hosseini H., Gandomi Nasrabadi H.,
Noori N., Khanjari A., Taheri Mirghaed A., Mohammad khan F., Faghih Fard, P (2013),
Effect of Zataria multiflora Boiss. Essential Oil on Growth Curve and Shigatoxin 2
Production of Enterohemorrhagic Escherichia Coli O157:H7, Journal of Medicinal Plants
48: 64-72 [In Persian].
47. Fekri, M., Hosseini, H∗., Eskandari, S., Jahed, Gh. R., Adib-Moradi, M. (2013).
Histological study of sausages in point of unpermitted edible tissues assessment and its
relationship to collage and hydroxyprolin of product, Iranian Journal of food science and
technology, 10 (41): 107-116. [In Persian]
48. Gholamzadeh M., Hosseini H٭., Eskandari S., Hosseini E and Gholamzadeh M.(2013),
Antioxidant effect of Black cumin, Black caraway on fat changes and sensory evaluation
of Hypophthalmichthys molitrix stored in refrigerator, Journal of Food Hygiene, 3,3 (11):
11-22. [In Persian]
HEDAYAT HOSSEINI
49. Ramezani H., Kamankesh M., Hoseini H., Ghasemzadeh V., Mohammadi A (2014),
Microextraction and determination of nitrosamines in sausage and salami in Tehran
market using gas chromatography-mass spectrometry, Iranian Journal of Nutrition
Sciences & Food Technology, 9(1): 57-67. [In Persian]
50. Alireza Dashipour, Ramin Khaksar, Hedayat Hosseini, Saeedeh Shojaee-Aliabadi,
Kiandokht Ghanati (2014), Physical, Antioxidant and Antimicrobial Characteristics of
Carboxymethyl Cellulose Edible Film Cooperated with Clove Essential Oil, Zahedan
Journal of Research in Medical Sciences, 16(8): 29-37 . [In English]
51. Rezaei M*., Hosseini H., Hamzeh A. (2014), Changes of minerals and vitamins contents
of tigertooth croaker (Otolithesruber) in different cooking methods, Iranian Journal of
Nutrition Sciences & Food Technology, 8(4): 211-217. [In Persian]
52. Safaeian, S., Mogaddam Z., Hosseini H., Esmaili A. (2014). Antibiotic Resistance in
Isolated Negative Gram Bacteria From Intestinal Organ of Anzali Wetland Wild
Common Carp, Journal of Environmental Science and Technology, 15(4): 65-74. [In
Persian]
53. Sana Rabiei , Hedayat Hosseini* , Masoud Rezaei (2014). The inhibitory Effect of Black
zira Essential Oil on Listeria monocytogenes Growth in Simulated Broth Culture Models
and Fillet of Kutum (Rutilus frisii kutum), Iranian Food Science and Technology
Research Journal, 10(2): 65-74. [In Persian]
54. Nasim Khorshidian, Mojtaba Yousefi Asli, Masoumeh Arab, Hedayat Hosseini (2015).
Acrolein formation in foods and its impact on health, Journal of Clinical Excellence,
4(1): 175-189. [In Persian]
55. Abedi A., Ferdowsi R., Komeili Fonood R., Mohammadi A., Hosseini H (2016). Effect
of Gamma Irradiation on Lipid Oxidation, Fatty Acid Composition and Color of German
Sausage, Iranian Journal of Nutrition Sciences & Food Technology, 10(4): 83-92 [In
Persian]
56. Bagheripoor Fallah, N., Mortazavian Farsani, S. A. M.∗, Hosseini, H., Shahraz, F.,
Bahadori Monfared, A. (2016). Identification of microorganisms in industrial Iranian
Doogh, Iranian Journal of food science and technology, 13 (57): 185-202. [In Persian].
57. Zolfaghari, M., Rezaei, M.∗, Forozandeh Moghaddam, M., Mohebbati Mobarez, A.,
Hosseini, H. (2016). Study of entering of Listeria monocytogenes into Viable But Non
Culturable form during heat treatment process of foods, Iranian Journal of food science
and technology, 13 (58): 69-80. [In Persian].
58. Sabzi Belekhkanlu A., Mirmoghtadayi L., Hosseini H., Hosseini M.,Ferdosi R.,Shojaee
Aliabadi S*(2016). Effect of Amaranth (Amaranthus hypochondriacus) Seed Flour as a
Soya Protein and Bread Crumbs on Physicochemical and Sensory Properties of a Typical
Meat Hamburger, Iranian Journal of Nutrition Sciences & Food Technology, 11(3): 115-
121. [In Persian]
59. Zahra Esfandiari, Neda Ghassami, Hedayat Hosseini (2017). Examination of the
Antimicrobial Preservatives of Benzoic Acid and Sodium Benzoate in Different Food
Products in Iran: A Review of the Current Evidence, Journal of Health System Research,
13(1): 1-9. [In Persian]
60. Alboofetileh, M., Rezaei, M.*, Hosseini, H., Abdollahi, M. (2017). Improving physical
and mechanical properties of sodium alginate films with clay nanoparticles, Iranian
Journal of food science and technology, 14 (66): 313-321. [In Persian]
61. Amini Sarteshnizi, R., Hosseini, H*., Amiri, Z., komeili, R., Azimi, M. (2017). Study the
effect of frying process on texture and color of prebiotic sausage produced by using of B-
HEDAYAT HOSSEINI
glucan and resistant starch, Iranian Journal of food science and technology, 14 (66): 165-
174. [In Persian]
62. Khalili Famenin, B., Hosseini, H.*, Zayeri, F., Ghanati, K. (2017). The effects of
Mechanically Deboned chicken on physicochemical Properties of Produced Sausages,
Iranian Journal of food science and technology, 14 (67): 231-240. [In Persian]
63. Abedi A., Zabihzadeh M., Hosseini H., Eskandari S., Ferdowsi R. (2018). Determination
of Lead, Cadmium, Iron and Zinc Contents in the Meat Products Supplied in Tehran,
Iranian Journal of Nutrition Sciences & Food Technology, 13 (3): 93-102. [In Persian]
64. Bazhan M., Kalantari N., Keshavarz-Mohammadi N., Eini-Zinab H., Hosseini H. (2018).
Exploring the Facilitating Factors Affecting Functional Dairy Products' Consumption
from the View Point of Stakeholders: A Study Based on Social Marketing Theory,
Iranian Journal of Nutrition Sciences & Food Technology, 13(3): 27-38. [In Persian]
Article in international journals:
65. Hosseini, H., Cheraghali, A., Yalfani, R., Razavilar, V. (2004). Incidence of vibrio spp. in
shrimp caught off the south cost of Iran. Food control, 15(3): 187-190.
66. Rezai, M.,Jafari, H.,Sahari, M.A.,Hosseini,H., Montazzeri, N., Parviz,M., Nazarnia, A.
(2007). Relation of biogenic amines and bacterial changes in ice-stored southern Caspian
kutum. Journal of Food Biochemistry, 31: 61-70.
67. Hadian, Z., Azizy, M.H., Hosseini, H., Khosravi, K. (2008). Pesticides in fruits by gas
chromatography/ mass spectrometry after high performance gel permeation clean up,
Asian Journal of chemistry. 20(4): 2643-2650.
68. Asgharzadeh Kani, A., Shabanpour, B., Hosseini, H, Sabzevari, O. (2008). The effect of
frozen storage on quality changes of silver carp minced meat with cryoproteciant, Journal
of Marine science and Technology. 6(3-4): 1-8.
69. Safaeian, S., Hosseini, H., Abas Pour Asadolah, A., Farmohamadi, S. (2009).
Antimicrobial activity of marine sponge extracts of offshore zone from Nay band, Iran.
Journal of Medical Mycology, 19: 11-16.
70. Hosseini, H., Dolatabadi, R., Shekarchi, M., Keshavarz, A., Eskandari, S., pirali-
Hamedani, M. (2009). Histamine evaluation of canned tuna fish post market samples in
Iran using ELISA. Asian journal of chemistry, 21 (8): 6429-6434.
71. Yeganeh, S., Shabanpour, B., Hosseini, H., Imanpour, M. R. and Shabany, A. (2009). An
investigation of spawning effect on rancidity development of lipid and fatty acid profile
in wild common carp (Cyprinus carpio) fillet during storage. International Journal of
Food Science & Technology, 44: 2547–2553.
72. Mahmoudzadeh, M., Motalebi, A.A., Hosseini, H., Khaksar, R., Ahmadi, H., Jenab, E.,
Shahrzad, F., Kamran, M. (2010). Quality changes of fish burgers prepared from deep
flounder (Pseudorhombus elevatus Ogilby, 1912) with and without coating during frozen
storage (-18 degrees centigrade). International Journal of Food Science and Technology,
45: 374-379.
73. Asgarzadeh, A., Shabanpour, B., Aubourg, S.P., Hosseini, H. (2010). Chemical changes
in silver carp (Hypophthalmichthys molitrix) minced muscle during frozen storage: Effect
of a previous washing process. Journal of Grasas y aceites (Sevilla), 61: 95-101.
HEDAYAT HOSSEINI
74. Raoufy, M. R., Gharibzadeh, S., Radmehr, B., Khaksar, R. and Hosseini, H. (2010).
Predicting the combined effect of Zataria multiflora essential oil, pH and temperature on
the growth of Stapylococcus aureus using artificial neural networks. Journal of Food
Safety, 30: 318–329.
75. Fooladi Moghaddm,A., Hosseini, H. (2010). Public participation in biosafety: What
should be done in Iran?, Biotechnology Journal, 5: 251-254.
76. Khaksar, R., Moslemy, M., Hosseini, H., Taslimi, A.,Ramezani, A., Amiri, Z., Sabzevari,
A. (2010). Comparison of lipid changes in chicken frankfurters made by soybean and
canola oils during storage, Iranian Journal of Veterinary Research, Shiraz University,
11(2): 154-163.
77. Naseri, M., Rezaei, M., Moieni, S., Hosseini, H., Eskandari, S. (2010). Effect of different
precooking methods on chemical composition and lipid damage of silver carp
(Hypophthalmichthys molitrix) muscle, International Journal of Food Science and
Technology, 45: 1973–1979.
78. Hedayat Hosseini, Hamid Reza Tavakoli, Mahzad Aghazadeh Meshgi, Ramin Khaksar,
Marzieh Hosseini, Mansour Khakpour (2010). Survey of Clostridium botulinum toxins in
Iranian traditional food products, Comparative Clinical Pathology, 19(3): 247-250.
79. Mahmoudzadeh M., Motallebi A.A., Hosseini H., Haratian P., Ahmadi H., Mohammadi
M. and Khaksar R. (2010). Quality assessment of fish burgers from deep flounder
(Pseudorhombus elevatus) and brushtooth lizardfish (Saurida undosquamis) during
storage at -18ºC. Iranian Journal of Fisheries Sciences, 9(1): 111-126.
80. Pezeshk, S., Rezaei, M. and Hosseini, H.* (2011). Effects of Turmeric, Shallot Extracts,
and Their Combination on Quality Characteristics of Vacuum-Packaged Rainbow Trout
Stored at 4 ± 1 °C. Journal of Food Science, 76: 387–391.
81. Anosheh Rahmania, Farhang Soleimany, Hedayat Hosseini &Leila Nateghic (2011).
Survey on the occurrence of aflatoxins in rice from different provinces of Iran, Food
Additives and Contaminants: Part B: 4, (3): 185-190.
82. Naseri, M., Rezaei, M., moieni, S., Hosseini, H. and Eskandari, S. (2011). Effects of
different filling media on the oxidation and lipid quality of canned silver carp
(Hypophthalmichthys molitrix). International Journal of Food Science & Technology,
46: 1149–1156.
83. Farzaneh Ahmad Khan Beigi, Mohammad ImaniI, Mahmood Payehghadr, Hedayat
Hosseini (2011). SPE-HPLC method for determination of ketoconazole and clotrimazole
residues in cow's milk, J. Braz. Chem. Soc. 22 (9): 1679-1685.
84. Hassan Dadkhah, Mohammad Reza Bassami, Saeed Hashemi, Farzaneh Shahraz,
Hedayat Hosseini, Kimon Andreas G. Karatzas and Ramin Khaksar (2012). Evaluation
and comparison of SYBR Green I Real-Time PCR and TaqMan Real-Time PCR methods
for quantitative assay of Listeria monocytogenes in nutrient broth and milk, African
Journal of Microbiology Research. 6(9): 1908-1917.
85. Payam Peymani, Hassan Joulaie, Nima Zamiri, Seyed Mehdi Ahmadi, Rasoul Dinarvand,
Hedayat Hosseini, Morteza Pirali Hamedani and Kamran B. Lankarani (2012). Iran's
Experience on Reduction of Trans-Fatty Acid Content in Edible Oils, Middle-East
Journal of Scientific Research 11 (9): 1207-1211.
86. Farzaneh Shahraz, Hasan Dadkhah, Ramin Khaksar, Maryam Mahmoudzadeh, Hedayat
Hosseini, Manijeh Kamrana, Paula Bourke (2012). Analysis of antibiotic resistance
patterns and detection of mecA gene in Staphylococcus aureus isolated from packaged
hamburger, Meat Science, 90(3): 759–763.
HEDAYAT HOSSEINI
87. Hedayat Hosseini, Berit Hippe, Ewald Dennerb, Edith Kolleggerb, Alexander Haslberger
(2012). Isolation, identification and monitoring of contaminant bacteria in Iranian Kefir
type drink by 16S rDNA sequencing Food Control. 25(2): 784–788.
88. Akbari-Adergani , B. Hosseini, H. Shekarchi, M. &Pirali-Hamedani, M. (2012). A
Competitive Histamine Evaluation of Canned Tuna Fish Samples by Electrochemical and
Immunochemical Methods for Post Market Surveillance, International Journal of Food
Properties. 15(6): 1336-1344.
89. Yeganeh, S., Shabanpour, B., Hosseini, H., Imanpour, M. R. and Shabany (2012).
Seasonal variation of chemical composition and fatty acid profile of fillet in wild
common carp (Cyprinus carpio) in Caspian Sea. Journal of food technology 10(2): 24-
31.
90. Payam Peymani, Hassan Joulaie, Reza Nowshad, Hedayat Hosseini, Pegah Jahani and
Kamran Lankarani (2012). Food Health and Safety Symbol in Iran. Middle-East Journal
of Scientific Research 12 (3): 353-356.
91. Pezeshk, S., Hosseini, H*.,Rezaei, M. and Khaksa, R. (2012). Evaluation of shelf life of
live and gutted fish treated with a shallot extract. Journal of Food Processing and
Preservation, 37(5): 970–976 (doi: 10.1111/j.1745-4549.2012.00765.x).
92. Tahmouzi, S., Ghasemlou, M., Aliabadi, F. S., Shahraz, F., Hosseini, H. and Khaksar, R.
(2012), Histamine formation and bacteriological quality in Skipjack tuna (Katsuwonus
pelamis): Effect of defrosting temperature. Journal of Food Processing and Preservation.
13(4): 375-382. (doi: 10.1111/j.1745-4549.2011.00650.x).
93. Hossein Habibi, Abdorreza Mohammadi, Hedayat Hoseini, Mehrdad Mohammadi,
Ebrahim Azadniya (2013). Headspace Liquid-Phase Microextraction Followed by Gas
Chromatography–Mass Spectrometry for Determination of Furanic Compounds in Baby
Foods and Method Optimization Using Response Surface Methodology. Food Analytical
Methods. 6:1056-1064. (doi 10.1007/s12161-012-9510-7).
94. Saeedeh Shojaee-Aliabadi, Hedayat Hosseini, Mohammad Amin Mohammadifar,
Abdorreza Mohammadi, Mehran Ghasemlou, Seyed Mahdi Ojagh, Seyede Marzieh
Hosseini, Ramin Khaksar (2013). Characterization of antioxidant-antimicrobial κ-
carrageenan films containing Satureja hortensis essential oil. International Journal of
Biological Macromolecules 52: 116-124.
95. Alboofetileh, M., Rezaei, M., Hosseini, H., Abdollahi, M. (2013). Effect of
montmorillonite clay and biopolymer concentration on the physical and mechanical
properties of alginate nanocomposite films Journal of Food Engineering 117(1): 26-33.
96. Rabiey, S., Hosseini, H*., Rezaei, M. (2013), The Hurdle Effect of Bunium persicum
Essential Oil, Smoke and NaCl for Controlling the Listeria monocytogenes Growth in
Fish Model Systems. Journal of Food Safety. doi: 10.1111/jfs.12033.
97. Parisa Delfieh, Masoud Rezaei, Hedayat Hosseini, Seyed Vali Hosseini, Ehsan
Zohrehbakhsh and Joe M. Regenstein (2013), Effects of Cooking Methods on Proximate
Composition and Fatty Acids Profile of Indian White Prawn (Fenneropenaeus
indicus),Journal of Aquatic Food Product Technology, 22(4): 353-360.
98. Seyede Marzieh Hosseini, Hedayat Hosseini, Mohammad Amin Mohammadifar, Amir
Mohammad Mortazavian, Abdorreza Mohammadi, Kianoosh Khosravi-Darani, Saeedeh
Shojaee-Aliabadi, Solmaz Dehghan, Ramin Khaksar (2013), Incorporation of essential
oil in alginate microparticles by multiple emulsion/ionic gelatin process, International
Journal of Biological Macromolecules 62: 582-588.
HEDAYAT HOSSEINI
99. Maryam Azizkhani, Ali Misaghi, Afshin Akhondzadeh Basti , Hassan Gandomi ,
Hedayat Hosseini (2013),Effects of Zataria multiflora Boiss. essential oil on growth and
gene expression of enterotoxins A, C and E in Staphylococcus aureus ATCC 29213,
International Journal of Food Microbiology 163:159–165.
100. Marzieh Kamankesh, Abdorreza Mohammadi, Zohreh Modarres Tehrani, Roohallah
Ferdowsi, Hedayat Hosseini (2013), Dispersive liquid–liquid microextraction followed
by high-performance liquid chromatography for determination of benzoate and sorbate in
yogurt drinks and method optimization by central composite design, Talanta, 109: 46–51.
101. Niloofar Bagheripoor-Fallah , Amir Mortazavian, Hedayat Hosseini & Sadegh
Khoshgozaran-Abras (2013), Comparison of Molecular Techniques with other methods
for Identification and Enumeration of Probiotics in Fermented Milk Products, Critical
Reviews in Food Science and Nutrition, DOI:10.1080/10408398.2012.656771.
102. Hedayat Hosseini, Abdollah Jamshidi, Mohammad Reza Bassami, Ramin
Khaksar,Tayebe Zeynali, Amin Mousavi Khaneghah and Saeid Khanzadi (2013),
Isolation, Identification and Virulence Gene Profiling of Escherichia coli O157:H7 in
Retail Doner Kebabs, Iran, Journal of Food Safety, 33 4:89–496.
doi.org/10.1111/jfs.12080.
103. Zahra Pilevar and Hedayat Hosseini* (2013), Chemical Composition, Antimicrobial
and Antioxidant Activity of Echinophora platyloba DC, Journal of Pharmacy and
Nutrition Sciences, 3: 270-283.
104. Hedayat Hosseini, Maryam Mahmoudzadeh, Masoud Rezaei, Leila Mahmoudzadeh,
Ramin Khaksar, Nader Karimian Khosroshahi, Aria Babakhani (2014), Effect of
different cooking methods on minerals, vitamins and nutritional quality indices of kutum
roach (Rutilus frisii kutum), Food Chemistry, 148: 86–91.
105. Esmail Abdollahzadeh, Masoud Rezaei, Hedayat Hosseini (2014), Antibacterial
activity of plant essential oils and extracts: The role of thyme essential oil, nisin, and their
combination to control Listeria monocytogenes inoculated in minced fish meat, Food
Control 35: 177-183.
106. Masoumeh Moslemi, Hedayat Hosseini*, Mohammad Erfan, Amir Mohammad
Mortazavian, Ramin Mazaheri, Nezhad Fard, Tirang Reza Neyestani & Rozita Komeyli
(2014), Characterisation of spray-dried microparticles containing iron coated by
pectin/resistant starch, International Journal of Food Science and Technology 49: 1736–
1742.
107. Soghra Rabiey, Hedayat Hosseini*, Masoud Rezaei (2014), Use Carum copticum
essential oil for controlling the Listeria monocytogenes growth in fish model system,
Brazilian Journal of Microbiology 45(1): 89–96.
108. Mehrdad Haghshenas, Hedayat Hosseini*, Kooshan Nayebzadeh, Amin Mosavi
Khanghah, Behnoosh Shabkoohi Kakesh and Rozita Komeily Fonood (2014), Production
of Prebiotic Functional Shrimp Nuggets Using ß-Glucan and Reduction of Oil
Absorption by Carboxymethyl Cellulose: Impacts on Sensory and Physical Properties,
Aquaculture Research & Development, 5 (4): 1-5.
109. Shojaee-Aliabadi S, Mohammadifar MA, Hosseini H, Mohammadi A, Ghasemlou M,
Hosseini SM, Haghshenas M, Khaksar R. (2014), Characterization of nanobiocomposite
kappacarrageenan film with Zataria multiflora essential oil and nanoclay. International
journal of biological macromolecules. 69: 282-9.
110. Saeedeh Shojaee-Aliabadi, Hedayat Hosseini, Mohammad Amin Mohammadifar,
Abdorreza Mohammadi, Mehran Ghasemlou, Seyede Marzieh Hosseini, Ramin Khaksar
HEDAYAT HOSSEINI
(2014). Characterization of κ-carrageenan films incorporated plant essential oils with
improved antimicrobial activity. Carbohydrate polymers 101:582-591.
111. Alboofetileh. M., Rezaei. M., Hosseini. H and Abdollahi. M. (2014), Effect of
Nanoclay and Cross-Linking Degree on the Properties of Alginate-Based Nanocomposite
Film, Journal of Food Processing and Preservation, 38(4): 1622–1631.
112. Zeinab Samadi Jirdehi, Peyman Qajarbeygi*, Hedayat Hosseini, Ashraf Haj Hosseini
Babae, (2014), The survey of polychlorinated dibenzo-p-dioxins, polychlorinated
dibenzofurans, and dioxin-like polychlorinated biphenyls levels in pasteurized cow’s
milk collected in Qazvin, Journal of Food Safety and Hygiene, 1(1):18-12.
113. Eskandari, S., Hosseini, H*., Gholamzadeh, M*., Mousavi Khaneghah, A. and
Hosseini, E. (2014), The Effects of Black Cumin, Black Caraway Extracts and Their
Combination on Shelf Life Extension of Silver Carp (Hypophthalmichthys molitrix)
during Refrigerated Storage. Journal of Food Safety. doi: 10.1111/jfs.12155.
114. Houra Ramezani, Hedayat Hosseini, Marzieh Kamankesh, Vahid Ghasemzadeh-
Mohammadi, Abdorreza Mohammadi (2015),Rapid determination of nitrosamines in
sausage and salami using microwave-assisted extraction and dispersive liquid– liquid
microextraction followed by gas chromatography–mass spectrometry, European Food
Research and Technology, DOI 10.1007/s00217-014-2343-4.
115. Marzieh Kamankesha, Abdorreza Mohammadia*, Hedayat Hosseini*, ,Zohreh
Modarres Tehrani, (2015), Rapid determination of polycyclic aromatic hydrocarbons in
grilled meat using microwave-assisted extraction and dispersive liquid–liquid
microextraction coupled to gas chromatography–mass spectrometry, Meat Science,103:
61–67.
116. Mehrdad Mohammadi, Mohammad-Hossain Azizi, Tirang R. Neyestani, Hedayat
Hosseini, Amir Mohammad Mortazavian,(2015), Development of gluten-free bread using
guar gum and transglutaminase, Journal of Industrial and Engineering Chemistry, 21:
1398–1402.
117. Alireza Dashipour, Vadood Razavilar, Hedayat Hosseini, Saeedeh Shojaee-Aliabadi,
J. Bruce German, Kiandokht Ghanati, Mansour Khakpour, Ramin Khaksar. (2015),
Antioxidant and antimicrobial carboxymethyl cellulose films containing Zataria
multiflora essential oil. International Journal of Biological Macromolecules, 606–613.
118. Roghayeh Amini Sarteshnizi, Hedayat Hosseini*, Dolly Bondarianzadeh, Francisco
Jiménez Colmenero, Ramin Khaksar, (2015), Optimization of prebiotic sausage
formulation: Effect of using β-glucan and resistant starch by D-optimal mixture design
approach, LWT - Food Science and Technology, Vol.62,1, 704–
710.doi:10.1016/j.lwt.2014.05.014.
119. Mehrdad Haghshenas, Hedayat Hosseini*, Kooshan Nayebzadeh, Amin Mosavi
Khanghah, Behnoosh Shabkoohi Kakesh. (2016), Effect of beta glucan and
carboxymethyl cellulose on lipid oxidation and fatty acid composition of pre-cooked
shrimp nugget during storage, LWT - Food Science and Technology, 62, 2 :1192–1197 .
DOI10.1016/j.lwt.2015.01.042.
120. Moein Bashiry, Abdorreza Mohammadi, Hedayat Hosseini* , Marzieh Kamankesh,
Saeed Aeenehvand , Zaniar Mohammadi(2015), Application and optimization of
microwave-assisted extraction and dispersive liquid–liquid microextraction followed by
HEDAYAT HOSSEINI
high-performance liquid chromatography for sensitive determination of polyamines in
turkey breast meat samples, Food Chemistry Vol. 190, 1168–1173.
121. Mousavi Khaneghah, A., Shoeibi, S., Limbo, S., Hosseini, H. and Akbarirad, H. (2015),
Study of the effect of fatty acids profile on overall migration from PET into different types of
oil, International Food Research Journal, 22(5): 1888-1893.
122. Roya Afshari , Hedayat Hosseini*, Ramin Khaksar, Mohammad Amin Mohammadifar,
Zohre Amiri, Rozita Komeili and Amin Mousavi Khaneghah, (2015), Investigation of the
Effects of Inulin and β-glucan on the Physical and Sensory Properties of Low-Fat Beef
Burgers Containing Vegetable Oils: Optimization of Formulation Using D-optimal Mixture
Design, International Food Technology and Biotechnology, 53 (4) 436–445.
123. Nader Karimian-Khosroshahi, Hedayat Hosseini*, Masoud Rezaei, Ramin Khaksar,
Maryam Mahmoudzadeh. (2016), Effect of different cooking methods on
Minerals,Vitamins and Nutritional Quality Indices of rainbow trout (Oncorhynchus
mykiss), International Journal of Food Properties, Vol.19 (11): 2471-2480 DOI:
10.1080/10942912.2015.1039028.
124. Mehdi Alboofetileh, Masoud Rezaei, Hedayat Hosseini & Mehdi Abdollahi, (2016)
Efficacy of activated alginate-based nanocomposite films to control Listeria monocytogenes
and spoilage flora in rainbow trout slice, J Food Sci Technol., Vol. 53,(1) 521-530. DOI
10.1007/s13197-015-2015-9.
125. Abdol-Samad Abedi, Hedayat Hosseini*, Abdorreza Mohammadi, Zahra Abdollahi,
Majid Hajifaraji and Amin Mousavi Khaneghah, (2016), Fatty Acid (FA) Compositions and
trans Content of Frequently Consumed Edible Oils and Fats from Iran’ Market, Current
Nutrition & Food Science. Vol.12 (1): 56-64. DOI: 10.2174/1573401311666150930215645.
126. Maryam Mahmoodzadeh, Hedayat Hosseini*, Mehdi Hedayati, Amin Mousavi
Khanghah, Rafael Djalma Chves and Maryam Azizkhani, (2016), Establishment of a Method
for Describing stx Genes Expression of E. coli O157:H7 in Ground Beef Matrix during
Refrigerated Storage, Journal of Food Safety, Vol. 36(2): 220–226. DOI: 10.1111/jfs.12234.
127. Mojtaba Jafari , Masoud Alebouyeh , Amir Mohammad Mortazavian ,Hedayat Hosseini ,
Kiandokht Ghanati , Zohre Amiri, Mohammad Reza Zali. (2016), Influence of Heat Shock
Temperatures and Fast Freezing on Viability of Probiotic Sporeformers and the Issue of
Spore Plate Count Versus True Numbers, Nutrition and Food Sciences Research Vol 3, No 1,
pages: 35-42.
128. Khosravi-Darani, K., Khoosfi, M. E. and Hosseini, H. (2016), Encapsulation of Zataria
multifloraBoiss. Essential Oil in Liposome: Antibacterial Activity Against E. Coli O157:H7
in Broth Media and Minced Beef. Journal of Food Safety. doi: 10.1111/jfs.12271.
129. Esmail Abdollahzadeh, Seyed Mahdi Ojagh, Hedayat Hosseini, Gholamreza IrajianEzzat
Allah Ghaemi, (2016), Prevalence and molecular characterization of Listeria spp. and Listeria
monocytogenes isolated from fish, shrimp, and cooked ready-to-eat (RTE) aquatic products
in Iran, LWT - Food Science and Technology 73 205-211.doi.org/10.1016/j.lwt.2016.06.020.
130. Mahmoudzadeh, M., Hosseini, H., Shahraz, F., Akhondzadeh-basti, A., Khaneghah, A.
M., Azizkhani, M., Sant'ana, A. D. S., Haghshenas, M. and Mahmoudzadeh, L. (2016),
Essential Oil Composition and Antioxidant Capacity of Carum copticum and its Antibacterial
HEDAYAT HOSSEINI
Effect on Staphylococcus aureus,Enterococcus faecalis and Escherichia coli O157:H7.
Journal of Food Processing and Preservation. doi: 10.1111/jfpp.12938.
131. Mahmoudzadeh, M., Hosseini, H., Nasrollahzadeh, J., Khaneghah, A.M., Rismanchi,
M., Chaves, R.D., Shahraz, F., Azizkhani, M.,Mahmoudzadeh, L., Haslberger, A.G. (2016).
Antibacterial Activity of Carum copticum Essential Oil against Escherichia Coli O157:H7 in
Meat: Stx Genes Expression. Current Microbiology, 1-8, DOI10.1007/s00284-016-1048-2.
132. Fatemeh Esfarjani , Ramin Khaksar , Fatemeh Mohammadi Nasrabadi , Roshanak
Roustaee , Haleh Alikhanian , Niloofar Khalaji , Amin Mousavi Khaneghah , Hedayat
Hosseini, (2016). A preventative approach to promote food safety: bacterial contamination
of domestic refrigerators, British Food Journal, Vol 118: 8, doi:10.1108/2FBFJ-01-2016-
0025.
133. Mir‐Hassan Moosavy, Saber Esmaeili, Amir Mohammad Mortazavian, Ehsan
Mostafavi, Bohlol Habibi‐Asl, Hedayat Hosseini, Seyed Amin Khatibi. (2016). Behaviour
of Listeria monocytogeneses in Lighvan cheese following artificial contamination during
making, ripening and storage in different conditions, International Journal of Dairy
Technology Vol 69, doi: 10.1111/1471-0307.12372.
134. Esmail Abdollahzadeh, Seyed Mahdi Ojagh, Hedayat Hosseini, Gholamreza Irajian,
Ezzat Allah Ghaemi (2017). Predictive modeling of survival/death of Listeria monocytogenes
in liquid media: Bacterial responses to cinnamon essential oil, ZnO nanoparticles, and strain,
Food Control, Vol 73, Part B, Pages 954–965, doi: 10.1016/j.foodcont.2016.10.014.
135. Hedayat Hosseini (2016).Whole Genome Sequencing: an Efficient Approach in Food
Safety Management System, Nutrition and Food Sciences Research Vol 3, No 4, pages: 1-2.
136. Hamid Reza Sayevand, Christiane Knapp, Farzaneh Bakhtiary, Marlene Remely, Berit
Hippe, Hedayat Hosseini, Alexander G. Haslberger, (2016). Health Benefit Characterization
of Dominant Lactobacilli in Traditional Doogh, International Journal of Sciences: Basic and
Applied Research, Volume 29, No 2, pp 58-70.
137. Nasim Khorshidian, Mojtaba Yousefi Asli, Hedayat Hosseini, Mahdi Shadnoush, and
Amir Mohammad Mortazavian, (2016). Potential Anticarcinogenic Effects of Lactic Acid
Bacteria and Probiotics in Detoxification of Process-Induced Food Toxicants, Iran Journal of
Cancer Prevention, 9(5):e7920.doi: 10.17795/ijcp-7920.
138. Abdollahzadeh, E., Ojagh , S.M., Hosseini, H., Ghaemi, E. ,Irajian, G., Naghizadeh
Heidarlo, M.(2016), Antimicrobial resistance of Listeria monocytogenes isolated from
seafood and humans in Iran, Journal of Microbial Pathogenesis, Vol 100, pages,70-74. doi:
10.1016/j.micpath.2016.09.012.
139. Farzaneh Bakhtiary, Hamid Reza Sayevand, Marlene Remely, Berit Hippe, Hedayat
Hosseini, Alexander G. Haslberger, (2017). Evaluation of Bacterial Contamination Sources
in Meat Production Line, Journal of Food Quality, Vol 39, (6) : 750–756,
DOI: 10.1111/jfq.12243.
140. Roya Afshari, Hedayat Hosseini, Amin Mousavi Khaneghah, Ramin Khaksar, (2017).
Physico-chemical properties of functional low-fat beef burgers: Fatty acid profile
modification, LWT - Food Science and Technology, Vol 78 pages 325-331,
doi:10.1016/j.lwt.2016.12.054.
141. Marjan Bazhan, Naser Kalantari, Nastaran Keshavarz-Mohammadi, Hedayat Hosseini,
Hassan Eini-Zinab, Hamid Alavi-Majd, (2017). Identifying Iranian Consumers’ Preferences
towards Functional Dairy Products, Global Journal of Health Science, Vol. 9, 1.
DOI: 10.5539/gjhs.v9n1p54.
HEDAYAT HOSSEINI
142. 140. Marjan Bazhan, Naser Kalantari, Nastaran Keshavarz-Mohammadi, Hedayat
Hosseini, Hassan Eini-Zinab, Hamid Alavi-Majd, (2017). Identifying Iranian Consumers’
Preferences towards Functional Dairy Products, Global Journal of Health Science, Vol. 9,
1. DOI: 10.5539/gjhs.v9n1p54.
143. Zahra Pilevar, Hedayat Hosseini: (2017). Application of Modern Agricultural
Practices to Reduce Aflatoxins Exposure in Developing Countries. Nutrition and Food
Toxicology, 2(3), 1-2.
144. Zahra Hadian, Hedayat Hosseini, Abdorreza Mohammadi, Rohullah Ferdowsi,
Kianoush Khosravi, Rozita Komeili, Ehsan Feizollahi, Ghazaleh Bahramian: (2017).
Evaluation of salt (sodium chloride) in traditional and industrial breads in Tehran.
145. Hamid Reza Sayevand, Farzaneh Bakhtiary, Angelika Pointner, Marlene Remely,
Berit Hippe, Hedayat Hosseini, Alexander Haslberger: (2017). Bacterial Diversity in
Traditional Doogh in Comparison to Industrial Doogh. Current Microbiology 11/2017;,
DOI:10.1007/s00284-017-1392.
146. Mojtaba Yousefi, Hedayat Hosseini: (2017). Evaluation of Hexane Content in Edible
Vegetable Oils Consumed in Iran. Journal of Experimental and Clinical Toxicology, 1(1),
27-30, DOI:10.1007/s00284-017-1329-x.
147. Roghayeh Amini Sarteshnizi, Hedayat Hosseini, Nader Karimian Khosroshahi,
Farzane Shahraz, Amin Mousavi Khaneghah, Manije Kamran, Rozita Komeili, Emma
Chiavaro: (2017). Effect of Resistant Starch and β-Glucan Combination on Oxidative
Stability, Frying Performance, Microbial Count and Shelf Life of Prebiotic Sausage
During Refrigerated Storage. Food Technology and Biotechnology; 55(4).,
DOI:10.17113/ftb.55.04.17.5479.
148. Masoud Ghanbari, Amir M. Mortazavian, Jahan B. Ghasemi, Abdorreza
Mohammadi, Hedayat Hosseini, Tirang R. Neyestani: (2017). Formulation and
Development of a New Prebiotic Cereal-based Dairy Dessert: Rheological, Sensory and
Physical Attributes. Food Science and Technology Research, 23(5):637-649.,
DOI:10.3136/fstr.23.637.
149. Soleimani M., Hosseini H., Neyestani Z., Siadati S., Pilevar Z.: (2017). Occurrence
of Bacillus cereus in Beef Burger Marketed in Tehran, Capital of Iran. Journal of Food
Quality and Hazards Control. 4: 70-73.
150. F. Esfarjani, R. Khaksar, H. Hosseini, F. Mohammadi, R. Roustaee, H. Alikhanian:
(2017). Women’s Behaviors and Views on Home Food Safety in Tehran: A Qualitative
Study. Clinical Nutrition. 36:S159-S160., DOI:10.1016/S0261-5614(17)30344-8.
151. Hamed Ahari, Mehdi Hedayati, Behrouz Akbari Adreghani, Shapour Kakoolaki,
Hedayat Hosseini, Amirali Anvar: (2017). Staphylococcus aureus Exotoxin Detection
Using Potentiometric Nanobiosensor for Microbial Electrode Approach with Effects of
pH and Temperature. International Journal of Food Properties,
DOI:10.1080/10942912.2017.1347944.
152. Azizollaah Zargaraan, Rassoul Dinarvand, Hedayat Hosseini: (2017). Nutritional
Traffic Light Labeling and Taxation on Unhealthy Food Products in Iran: Health Policies
to Prevent Non-Communicable Diseases. Iranian Red Crescent Medical Journal, 19(8),
DOI:10.5812/ircmj.57874.
153. Bahareh Rahmani, Hedayat Hosseini, Mohammadreza Khani, Mehdi Farhoodi,
Zohreh Honarvar, Ehsan Feizollahi, Babak Shokri, Saeedeh Shojaee-Aliabadi: (2017).
Development and characterisation of chitosan or alginate-coated low density
HEDAYAT HOSSEINI
polyethylene films containing Satureja hortensis extract. International journal of
biological macromolecules, DOI:10.1016/j.ijbiomac.
154. Aziz Eftekhari, Elham Ahmadian, Vahid Panahi-Azar, Hedayat Hosseini, Mahnaz
Tabibiazar, Solmaz Maleki Dizaj: (2017). Hepatoprotective and free radical scavenging
actions of quercetin nanoparticles on aflatoxin B1-induced liver damage: in vitro/in vivo
studies. Artificial Cells, 46(2):1-10., DOI:10.1080/21691401.2017.1315427.
155. Zahra Pilevar, Hedayat Hosseini, Homa Hajimehdipoor, Farzaneh Shahraz, Leyla
Alizadeh, Amin Mousavi Khanegah, Maryam Mahmoudzadeh: (2017). The Anti-
Staphylococcus aureus Effect of Combined Echinophora platyloba Essential Oil and
Liquid Smoke in Beef. Food Technology and Biotechnology, 55(1).
DOI:10.17113/ftb.55.01.17.4633.
156. Mojtaba Jafari, Amir M. Mortazavian, Hedayat Hosseini, Fahimeh Safaei, Amin
Mousavi Khaneghah, Anderson S. Sant'Ana: (2017). Probiotic Bacillus : Fate during
sausage processing and storage and influence of different culturing conditions on
recovery of their spores. Food Research International,
DOI:10.1016/j.foodres.2017.03.001.
157. Mojtaba Jafari, Amir M Mortazavian, Hedayat Hosseini: (2017). Original Article
Effect of Household Cooking Methods on the Viability of Bacillus Probiotics
Supplemented in Cooked Sausage, Journal of Nutrition and Food Science Research,
4(1):47-56., DOI:10.18869/acadpub.nfsr.4.1.47.
158. Fatemeh Esfarjani, Ramin Khaksar, Fatemeh Mohammadi-Nasrabadi, Roshanak
Roustaee, Haleh Alikhanian, Telma Zowghi, Hedayat Hosseini: (2017). Women's
Behaviors and Views on Home Food Safety in Tehran: A Qualitative Study, Journal of
Nutrition and Food Science Research, 4(1):17-24., DOI:10.18869/acadpub. nfsr.4.1.17.
159. Marjan Bazhan, Nastaran Keshavarz-Mohammadi, Hedayat Hosseini, Naser
Kalantari: (2017). Consumers' awareness and perceptions regarding functional dairy
products in Iran: A qualitative research. British Food Journal, 119(2):253-266.,
DOI:10.1108/BFJ-06-2016-0270.
160. Zahra Pilevar, Hedayat Hosseini: (2017). Effects of Starter Cultures on the Properties
of Meat Products: A Review. Annual Research & Review in Biology, 17(6): 1-17,
DOI:10.9734/ARRB/2017/36330.
161. Mojtaba Asli, Nasim Khorshidian, Amir Mortazavian, Hedayat Hosseini: (2017). A
Review on the Impact of Herbal Extracts and Essential Oils on Viability of Probiotics in
Fermented Milks. Current Nutrition & Food Science, 13(1):6-15.,
DOI:10.2174/1573401312666161017143415.
162. M. Yeganeh, H. Hosseini, S. Mehrabian, E.S. Torbati, S.M. Zamir: (2017).
Antibiofilm effects of lactobacilli against Ciprofloxacin-Resistant Uropathogenic
Escherichia coli strains in pasteurized milk. Journal of Applied Food Biotechnology,
4(4), 241-250,DOI:10.22037/afb.v4i4.17783.
163. Fatemeh Esfarjani, Hedayat Hosseini, Ramin Khaksar, Roshanak Roustaee, Haleh
Alikhanian, Marjan Khalafi, Amin Mousavi Khaneghah, Fatemeh Mohammadi-
Nasrabadi: (In Press). Home Food Safety Practice and Food Insecurity: A Structural
Equation Modeling Approach. Iranian Journal of Public Health,
164. Mahsa Yeganeh, Hedayat Hosseini, Sedigheh Mehrabian, Elham Siasi Torbati, Seyed
Morteza Zamir: (2018). Antagonistic Effects of Lactobacilli spp. against Ciprofloxacin-
Resistant Uropathogenic Escherichia coli Strains. Journal of Nutrition and Food Science
Research, 5(2):29-38., DOI:10.29252/nfsr.5.2.29.
HEDAYAT HOSSEINI
165. Zahra Saghafi, Azizollaah Zargaraan, Mahnaz Tabibi Azar, Hedayat Hosseini:
(2018). Is Trans Fatty Acid Still an Issue for Policy Makers in Iran? A Technical Report.
Journal of Nutrition and Food Science Research,5(2): 47-51. DOI:10.29252/nfsr.5.2.47.
166. Khadijeh Abhari, Hedayat Hosseini: (2018). Psychobiotics: Next Generation
Treatment for Mental Disorders. Journal of Clinical Nutrition & Dietetics, 4(1), 1-2.
DOI:10.4172/2472-1921.100063.
167. Mehdi Alboofetileh, Masoud Rezaei, Hedayat Hosseini, Mehdi Abdollahi: (2018).
Morphological, physico-mechanical, and antimicrobial properties of sodium alginate-
montmorillonite nanocomposite films incorporated with marjoram essential oil. Journal
of Food Processing and Preservation 02/2018; DOI:10.1111/jfpp.13596.
168. Marjan Bazhan, Naser Kalantari, Nastaran Keshavarz-Mohammadi, Hedayat
Hosseini, Hassan Eini-Zinab, Hamid Alavi-Majd: (2018). Applying social marketing mix
to identify consumers’ preferences towards functional dairy products in Iran. Nutrition &
Food Science, 48(4):00-00., DOI:10.1108/NFS-04-2017-0067.
169. Farzaneh Bakhtiary, Hamid Reza Sayevand, Amin Mousavi Khaneghah, Alexander G
Haslberger, Hedayat Hosseini: (2018). Antibacterial Efficacy of Essential Oils and
Sodium Nitrite in Vacuum processed Beef Fillet Article Information. Journal of Applied
Food Biotechnology, 5(1): 1-10, DOI:10.22037/afb.v%vi%i.17118.
170. Maryam Soleimani, Hedayat Hosseini, Zahra Pilevar, Mehrangiz Mehdizadeh,
Frédéric Carlin: (2018). Prevalence, molecular identification and characterization of
Bacillus cereus isolated from beef burgers. Journal of Food Safety, 38(1): e12414,
DOI:10.1111/jfs.12414.
171. Bashiri Dezfouli, A., Salar-Amoli, J., Ali-Esfahani, T., Hosseini, H., Ghanati, K.
(2018). 'Evaluating Total Mercury and Methyl Mercury Contents in Canned Tuna Fish of
the Persian Gulf', Iranian Journal of Pharmaceutical Research, 17(2), pp. 585-592. doi:
10.22037/ijpr.2018.2234.
172. Naeime Akramzadeh, Hedayat Hosseini, Zahra Pilevar, Nader Karimian-
Khosroshahi, Kianoush Khosravi-Darani, Rozita Komeyli Fonood, Francisco José Barba,
Alessandro Pugliese, Mahesha Manjunatha Poojary, Amin Mousavi Khaneghah.
173. (2018). Physico-chemical properties of novel non-meat sausages containing natural
colorants and preservatives. Journal of Food Processing and Preservation, 42(2): e13660,
DOI:10.1111/jfpp.13660.
174. Reza Norouzirad, Jose-Ramiro González-Montaña, Felipe Martínez-Pastor, Hedayat
Hosseini, Ali Shahrouzian, Mehdi Khabazkhoob, Fardin Ali Malayeri, Haniyeh Moallem
Bandani, Mohsen Paknejad, Behrouz Foroughi-nia, Atefeh Fooladi Moghaddam (2018).
Lead and cadmium levels in raw bovine milk and dietary risk assessment in areas near
petroleum extraction industries. Science of The Total Environment, 1;635:308-314.,
DOI:10.1016/j.scitotenv.2018.04.138.
175. Mojtaba Yousefi, Ghazal Shemshadi, Nasim Khorshidian, Vahid Ghasemzadeh-
Mohammadi, Yadolah Fakhri, Hedayat Hosseini, Amin Mousavi Khaneghah. (2018).
Polycyclic aromatic hydrocarbons (PAHs) content of edible vegetable oils in Iran: A risk
assessment study. Food and Chemical Toxicology, Vol.118: 480-489,
DOI:10.1016/j.fct.2018.05.063.
176. Khadijeh Abhari, Hedayat Hosseini. (2018). Listeria; A Potential Risk for Food
Safety and Public Health. Annals of Clinical Microbiology and Antimicrobials; 1(4).
177. Nazanin Sasanian, Amir Mohammad Mortazavian, Hedayat Hosseini, Reza
Mohammadi, Kooshan Nayebzadeh, Negar Sasanian. (2018). Development of traditional
HEDAYAT HOSSEINI
flavour in commercial doogh by addition of lipase. International Journal of Dairy
Technology,71(4): 934-943, DOI:10.1111/1471-0307.12528.
178. Ehsan Shamloo, Zohreh Abdi Moghadam, Kimia Nazari, seyede marzieh Hosseini,
Hedayat Hosseini, Masoud Alebouyeh. (2018). Long Term Survival of Listeria
monocytogenes in Stress Conditions: High pH and Salt Concentrations. Journal of
Research in Medical and Dental Science, 6(6): 96-100.
179. Fatemeh Esfarjani, Fatemeh Mohammadi-Nasrabadi, Ramin Khaksar, Roshanak
Roustaee, Haleh Alikhanian, Mahmoud Ghazi-Tabatabaei, Hedayat Hosseini: Structural
equation modeling of home food safety practice based on the PRECEDE model. 38(6):
e12517. DOI:10.1111/jfs.12517.
180. Mojtaba Yousefi, Nabi Shariatifar, Maryam Tajabadi Ebrahimi, Amir Mohammad
Mortazavian, Abdorreza Mohammadi, Nasim Khorshidian, Masoumeh Arab, Hedayat
Hosseini. (2018). In vitro removal of polycyclic aromatic hydrocarbons by lactic acid
bacteria. Journal of Applied Microbiology 126(3): 954-964. DOI:10.1111/jam.14163
181. Adel Mirza Alizadeh, Sahar Jazaeri, Bahar Shemshadi, Fataneh Hashempour-Baltork,
Zahra Sarlak, Zahra Pilevar, Hedayat Hosseini. (2018). A review on inactivation methods
of Toxoplasma gondii in foods. Pathogens and Global Health; 112(6):306-319.,
DOI:10.1080/20477724.2018.1514137.
182. Masoumeh Moslemi, Hedayat Hosseini, Tirang Reza Neyestani, Naeimeh
Akramzadeh, Ramin Mazaheri Nezhad Fard.(2018). Effects of non-digestive polymers
used in iron encapsulation on calcium and iron apparent absorption in rats fed by infant
formula. Journal of Trace Elements in Medicine and Biology; Vol.50 : 393-398.,
DOI:10.1016/j.jtemb.2018.08.004.
183. Mojtaba Yousefi, Nasim Khorshidian, Hedayat Hosseini. (2018). An overview of the
functionality of inulin in meat and poultry products. Nutrition & Food Science, 48(5):
819-835., DOI:10.1108/NFS-11-2017-0253.
184. Farzaneh Bakhtiary, Hamid Reza Sayevand, Marlene Remely, Berit Hippe,
Alexander Indra, Hedayat Hosseini, Alexander G. Haslberger. (2018). Identification of
Clostridium spp. derived from a sheep and cattle slaughterhouse by matrix-assisted laser
desorption and ionization-time of flight mass spectrometry (MALDI-TOF MS) and 16S
rDNA sequencing. Journal of Food Science and Technology; 55(8): 3232–324.
DOI:10.1007/s13197-018-3255-2.
185. Zahra Pilevar, Hedayat Hosseini, Samira Beikzadeh, Elham Khanniri, Adel Alizadeh,
Adel Mirza Alizadeh (2019). Application of Bacteriocins in Meat and Meat Products: An
Update. Current Nutrition & Food Science; 15:1-13, DOI:10.2174/157340131466618100
1115605.
186. Aziz Zargaraan, Fatemeh Mohammadi-Nasrabadi, Hedayat Hosseini, Yeganeh
Salmani, Manochehr Bahmaei, Fatemeh Esfarjani. (2019). Challenges of Edible Oils
From Farm to Industry: Views of Stakeholders. Food and nutrition bulletin, 40(1): 99-
110. DOI:10.1177/0379572118813758.
187. Zohreh Abdi Moghadam, Hedayat Hosseini, Zahra Hadian, Bita Asgari, Leila
Mirmoghtadaie, Abdorreza Mohammadi, Ehsan Shamloo, Nasrin Haji Seyed Javadi.
2019. Evaluation of the Antifungal Activity of Cinnamon, Clove, Thymes, Zataria
Multiflora, Cumin and Caraway Essential Oils against Ochratoxigenic Aspergillus
ochraceus. 26(1): 1-16., DOI:10.9734/jpri/2019/v26i130126.
188. Bahareh Khalili Famenin, Hedayat Hosseini, Farid Zayeri, Kiandokht Ghanati, Jose
Manuel Lorenzo Rodriguez, Francisco J. Barba, Amin Mousavi Khaneghah. (2019).
HEDAYAT HOSSEINI
Effect of mechanically deboning of chicken on the rheological and sensory properties of
chicken sausages. Journal of Food Processing and Preservation, e13938 Early view.
DOI:10.1111/jfpp.13938.
189. Amene Nematollahi, Marzieh Kamankesh, Hedayat Hosseini, Jahanbakhsh Ghasemi,
Firoozeh Hosseini-Esfahani, Abdorreza Mohammadi. (2019). Investigation and
determination of acrylamide in the main group of cereal products using advanced
microextraction method coupled with gas chromatography-mass spectrometry. Journal of
Cereal Science; 87: 157-164., DOI:10.1016/j.jcs.2019.03.019.
190. Maryam Zabihzadeh Khajavi, Khadijeh Abhari, Fatemeh Barzegar, Hedayat
Hosseini. (2019). Functional meat products: The new consumers demand. Current
Nutrition & Food Science, 15: 1-7., DOI:10.2174/1573401315666190227161051.
191. Fooladi Moghaddam, M. Rychlik, H. Hosseini, B. Janat, H. Yazdanpanah, M.H.
Shojaee AliAbadi. (2019). Risk associated with the intake of aflatoxin M 1 from milk in
Iran. World Mycotoxin Journal; 12(2):1-10., DOI:10.3920/WMJ2018.2368.
192. Ramin Radfar, Ismail Ghasemi, Mehdi Farhoodi, Farzaneh Shahraz, Hedayat
Hosseini, Amin Mousavi Khaneghah. (2019). Assessment of phenolic content,
antioxidant and antibacterial activities of extracts from four varieties of Iranian date palm
seeds (Phoenix dactylifera L) as a valuable agriculture byproduct.
Conference Papers
1. Hedayat Hosseini, Maryam Rezaian, Bahar Shemshadi, Ramin Khaksar, Ali shamsai,
Development a new Histometric method for quality control of meat products, Innovations
In Traditional Foods, European Federation food Science& Technology, Spain, 25-28
Oct.2005.
2. Bahar Shememshadi, Hedayat Hosseini, Sarcocyst in raw ready to sell hamburgers, 13th.
World congress of food science & Technology, 17-21 Sep.2006, France.
3. Hedayat Hosseini, Azadeh Mahnoodi, Mahdieh Abasi, Study of chemical differences
between flesh of wild and farming Acipencer persicus of Caspian sea in different
seasons,13th. World congress of food science & Technology, 17-21 Sep.2006, France.
4. Bahar Shememshadi, Hedayat Hosseini, Rohollah Ferdossi, Preservative residue in beef
&chicken sausages and bolognas marketed in Iran, 13th. World congress of food science
& Technology, 17-21 Sep.2006, France.
5. Hedayat Hosseini, Noordahr Rokni, Abolfazl Kamkar, Hydroxyproline, Collagen and
related indexes valuable quantitative factors for quality control of sausages & bologna,
13th. World congress of food science & Technology, 17-21 Sep.2006, France.
6. Ramin Khaksar, Hedayat Hosseini, Rohollah Ferdosi, Hamid Akhavan, Hamed Ahmadi ,
Study of nitrite residual change in four groups of heated meat products during storage at
4°c, 53rd. International congress of meat science and technology, 14-17 sep.2007, China.
7. Hedayat Hosseini, Bahar Shememshadi, Ramin Khaksar, Study of Chemical composition
of mineral waters in the north area of Iran, European Federation food Science &
Technology ,14-16 Nov 2007, Portugal.
HEDAYAT HOSSEINI
8. S.V Hosseini, M Rezaei, A Abedian-Kenari, M.A Sahari, H Hosseini, R.
Tahergorabi: The effect of ice storage on lipid quality of kutum, rutilus frisii kutum and
golden mullet, liza aurata. Aquaculture Europe, June 2007,Istanbul. Turkey.
9. Bahar Shememshadi, Hedayat Hosseini, Stability of Cryptosporidum parvum oocysts
against chlorine for treatment of water, 21st. International conference of the world
association for the advancement parasitology, 19-23 Aug 2007, Belgium.
10. Hedayat Hosseini, Ramin Khaksar, Application of zataria multiflora &saureja hortensis
essential oil against total viable bacteria and listeria monocytogenes in minced beef
packaging, 54th International congress of meat science & technology, 10-15 Aug 2008,
South Africa.
11. Maryam Shahnia, Ramin Khaksar, Ali khanlarkhani, Hedayat Hosseini, Growth response
and modeling the effects of Carum copticum, pH, temperature and NaCl on Escherichia
coli, Listeria monocytogenes and Staphylococcus aureus by optimized computational
neural networks, 7th International conference on predictive modeling of food quality and
safety, September 12–15, 2011, Dublin, Ireland.
12. Maryam Shahnia, Ramin Khaksar, Farzaneh Shahraz, Hedayat Hosseini, Antibacterial
effects of two Iranian plant extracts and their synergistic effect on the growth of
Enterococcus faecalis in laboratory medium, 7 th IAFP European conference on Food
Safety, May 18-20, 2011, Ede, Netherlands.
13. Rezaei, Ojagh, Razavi, Hosseini: Development and evaluation of a novel biodegradable
film made from chitosan and cinnamon essential oil with low affinity toward water. May
2010, Rimini, Italy.
14. Hedayat Hosseini, Masoud Rezaei, Samaneh Pezeshk, Investigation of Antibacterial and
Antioxidant Activity of Shallot Extract (Allium ascalonicum) on Rainbow Trout
(Oncorhynchus mykiss) during Chilled Storage (4 ± 1°C), 7 th IAFP European conference
on Food Safety, May 18-20, 2011, Ede, Netherlands.
15. Hedayat Hosseini, Mohamad Imani, Ramin Khaksar, Separation and Identification of
Imidazole-based Antifungal Residues in Pasteurized Milk of Iran, 7 th IAFP European
conference on Food Safety, May 18-20, 2011, Ede, Netherlands.
16. Roya Afshari, Hedayat Hosseini: Atmospheric pressure plasma technology: A new tool
for food preservation. 2012 International Conference on Environment, Energy and
Biotechnology; January 2012, Malysia.
17. Hassan Joulaie, Hedayat Hosseini, Saba Afifi and Kamran B Lankarani, Food Health &
Safety Symbol in Iran, 3rd Asia Pacific Conference on Public Health, 14-15 November,
2011, Malaysia.
18. Hassan Joulaie, Rasoul Dinarvand, Hedayat Hosseini, Saba Afifi and Kamran B.
Lankarani, Iran's experience on reduction of Tran's Fatty Acid Content in edible oils,
3rd Asia Pacific Conference on Public Health, 14-15 November, 2011, Malaysia.
19. Shahnia M., Khaksar R., Radmehr B., Hosseini H, Predicting the Growth Rate and Lag-
Time of Staphylococcus aureus under the effects of Carum copticum essential oil, pH,
temperature, and NaCl, International Conference on Predictive Modelling in Food, 16-
20September, 2013 Paris, France.
20. Hedayat Hosseini: Impact of Listeria monocytogen on global food safety. The 1st
International & the 13th Iranian Nutrition Congress; December 2014, Tehran, Iran.
21. Mehdi Zolfaghari, Masoud Rezaei, Mehdi Forozandeh, Ashraf Mohebbati, Hedayat
Hosseini: Assessment Syto9/PI fluorescent stain for detection of viable but non-culture
HEDAYAT HOSSEINI
able state of Listeria monocytogenes. 15 TH International & Iranian Congress of
Microbiology, August 2014, Tehran, Iran.
22. Mehdi Zolfaghari, Masoud Rezaei, Mehdi Frozandeh, Ashraf Mohebbati Hedayat
Hosseini: Detection of Listeria monocytogenes in viable but non-culturable state by 16S
rRNA gene expression. 15 TH International & Iranian Congress of Microbiology, August
2014, Tehran, Iran.
23. Hedayat Hosseini, Benefits and drawbacks of using Whole Genome Sequencing in food
safety system, The 2nd International & the 14th Iranian Nutrition Congress, September
2016, Tehran, Iran.
24. Maryam Soleimani, Mahbobeh Soleimani, Zahra Ghisarian, Hedayat Hosseini, Bahar
Shemshadi: Antimicrobial effect of Iranian natural honey against pathogenic food-borne
bacteria. National Conferance on Honey Bee Products: Biology, Health and Economy,
April 2018, Isfehan –Iran.
25. Hedayat Hosseini: Application of Whole Genome Sequencing in Food Safety Management
System. 4th International Congress & Expo on Biotechnology and Genetic Engineering,
September 2018, Madrid, Spain.
26. Adel Mirza Alizadeh, Hedayat Hosseini: Evaluation of microbial quality of Siahmazgi
cheese produced in northwestern Iran, The 19 th International Congress of Microbiololgy,
September 2018, Tehran, Iran.
1. Hosseini, H., Akramzadeh, N. “Production of heated protein product base on none meat
proteins,” Iran Patent, No. 71395.
2. Akramzadeh, N., Hosseini, H. “Production of none meat sausages without preservative,”
Iran Patent, No. 74781.
3. Hosseini, H., Haghshenas, M. “Production of functional nugget using prebiotics,”Iran
Patent, No. 74502.
4. Amini, R., Hosseini, H., Mohebi, z. “Fortification of legume snack using concentrated
cheese powder,” Iran Patent, No. 74166.
5. Hosseini, H., Pezeshk, S., Rezaei, M. “Application of Curcuma extract for extension of
fish shelf life,” Iran Patent, No. 67412.
6. Pezeshk, S., Hosseini, H., Rezaei, M. “Application of Shallot extract for extension of fish
shelf life,” Iran Patent, No. 67409.
7. Hosseini, H., Rezaei, M., Albofetileh, M. “Production of nano-composite clay-alginate
film for food packaging,” Iran Patent, No. 85353.
8. Hosseini, H., Amini, R. “Production of functional sausages using prebiotics,” Iran Patent,
No. 76554.
9. Hosseini, H., Afshari, R. “Application of Ferulago angulata essential oil and extract in
extension of food shelf life,” Iran Patent, No. 76558.
10. Hosseini, H., Afshari, R. “Production of functional hamburger using prebiotics,” Iran
Patent, No. 76554.
11. Hosseini, H., Afshari, R. “Production of functional hamburger using healthy oil
substitute,” Iran Patent, No. 76554.
PATENTS
HEDAYAT HOSSEINI
Tainting course on Determination of Antibiotic Residue inmeat and new methods in food
microbiology, IPH, 2006, Belgium.
Training course on GMP and Quality Assurance system within colors, cultures, flavors,
enzymes and health products including training on making Yoghurt products, 2005,
Denmark.
Training course on Risk Analysis in food industries, Ministry of health&Medical
Education and TUV Academy Iran-Germany, 2008, Tehran.
Training course on Internal Audit of Food Safety Management System based on
ISO22000:2005, Ministry of health&Medical Education and TUV Academy Iran-
Germany, 2009, Tehran.
Training course on Internal Audit of Food Safety Management System based on British
Retail Consortium (BRC), Ministry of health&Medical Education and TUV Academy
Iran-Germany, 2009, Tehran.
Training course on Internal Audit of Food Safety Management System based on
International Food Standard (IFS), Ministry of health&Medical Education and TUV
Academy Iran-Germany, 2009, Tehran.
Training course on principles of Food Safety Management System based on
ISO22000:2005, Ministry of health&Medical Education and TUV Academy Iran-
Germany, 2009, Tehran.
Training course on molecular food microbiology (PCR, DGGE),Vienna University, 2010,
Austria.
Training course on Whole genome sequensing in food safety management system, 2016,
FAO, Italy.
PROFESSIONAL EMPOLYMENT HISTORY
Secretariat and Member of scientific Board of food safety and food science &
technology, Ministry of Health, Tehran, Iran, from 2010 to now.
Head of country commission for food safety management system (FSMS), Ministry
of Health, Tehran, Iran, from 2008 until 2010 and from 2013 to now.
Member of foundation board of Food & Drug research center, Ministry of Health,
Tehran, Iran, from 2005 to now.
Member of Research council of National Nutrition & food Technology Research
Institute from 2006 until now.
Member of editorial board of Iranian Journal of Nutrition Sciences & Food
Technology from 2011 until now.
Member of editorial board of Iranian Journal of Veterinary Microbiology, from 2006
until now.
PROFESIONAL TRAINING
HEDAYAT HOSSEINI
Member of editorial board of American Journal of Food and Nutrition from 2013
until now.
Research Deputy of National Nutrition &Food Technology Research Institute from
2006 to 2008 and from 2011 to 2013.
Secretary for food security in High council of Health & food security, Ministry of
Health, Tehran, Iran, from 2007 until 2010.
Head of livestock origin food Department of food & Drug research center, Ministry
of Health from 2005 until 2010.
Director of National Nutrition & Food Technology Research Institute from 2015.
Dean of Faculty of Nutrition & Food Technology, Shahid Beheshti University of
Medical Sciences from 2015 until now.
Member of the academy of science of IR. IRAN from 2015 until now.
Member of the academy of medical science of IR. IRAN from 2016 until now.
Director of World Health Organization (WHO) Collaborating Center for Research on
Nutrition and Food Technology in Iran from 2016 until now.
PROFESSIONAL SERVICES
International Congress Co-Organizer
First Iranian Nutrition Conference, 2014
Second Iranian Nutrition Congress, 2016
National Congress Co-Organizer
23 TH National Congress of Food Science and Technology, 2015
2 TH National Congress of Food Safety and Hygiene, 2011
Peer-Reviewed Articles for:
Journal of Meat Science
Journal of Food Safety
Journal of Food and Nutrition Research
Nutrition and Food Sciences Research
Applied Food Biotechnology
Food Research International
Iranian Scientific Fisheries Journal
COMMUNITY SERVICES AND MEMBERSHIPS
Interview in media for public health and food safety, Many times from 2005.
Memberships:
Asia-Pacific Chemical, Biological & Environmental Engineering Society (APCBEES)
HEDAYAT HOSSEINI
International Association for Food Protection (IAFP)
Iranian Association for Food Sciences & Technology (IAFST)
Iranian Association for Food Hygiene and Safety (IAFHS)
Iranian Society of Probiotics and Functional Foods (ISPFF)
LANGUGES
Persian: Native
English: Full professional proficiency
CAMPUTER SKILLS
Applications: Excellent in basic computer skills, Microsoft Word, Excel, Power point,
Outlook Express